Ground Kung Pao Beef Recipe

Cooking Directions

• STEP 1.In a small bowl, whisk together soy sauce, vinegar, sugar, and cornstarch. Set aside.
• STEP 2.Heat oil in a large skillet or wok over medium-high heat. Add ground beef and cook until browned, breaking it up into crumbles.
• STEP 3.Add garlic, ginger, and red pepper flakes to the skillet. Stir-fry for 1-2 minutes until fragrant.
• STEP 4.Add bell peppers and stir-fry for another 2-3 minutes until slightly softened.
• STEP 5.Pour the sauce mixture over the beef and vegetables. Stir well to coat everything evenly.
• STEP 6.Add peanuts and green onions to the skillet. Stir-fry for an additional 1-2 minutes until heated through.
• STEP 7.Serve the Ground Kung Pao Beef hot over steamed rice or noodles. Garnish with additional green onions and peanuts, if desired.

Cooking Tips

• For extra heat, add more red pepper flakes or chopped fresh chili peppers.
• Feel free to customize the vegetables by adding mushrooms, zucchini, or broccoli.
• To make it gluten-free, use tamari or gluten-free soy sauce instead of regular soy sauce.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a skillet or microwave until heated through.
• Serve the Ground Kung Pao Beef as a main dish with steamed rice or noodles, or as a filling for lettuce wraps.