For the past two weeks I’ve had a serious craving for Asian food, Chinese, Thai, Japanese, I wanted them all!
Since I’ve already posted recipes for a Japanese seafood favorite, Spicy Tuna Crispy Rice Cakes, a vegetarian Thai favorite, Spicy Vegetable Pad Thai and a delicious Chinese chicken dish, Sweet and Sour Chicken Lettuce Wraps, I figured it was time I got a little beefy with my next Asian creation!
In the spirit of going “Glutenless in August” I made this traditional Kung Pao Beef recipe gluten-free. I kept the ingredients simple so there’s no need to travel to Chinatown to find ingredients!
Instead of placing the beef over rice I used a thick, fettuccine-style rice noodle, similar to what they use at Rama Thai in their Drunken Noodle dish. If you can’t find these noodles at your local supermarket, any rice noodle will work!
The entire dish only takes 30 minutes to prepare, start to finish, and is so flavorful and delicious, I guarantee it will be on the menu rotation regularly at my house from now on!
- 2 tbsp sriracha
- 2 tbsp soy sauce
- 2 tbsp balsamic vinegar
- 2 tbsp cooking sake or rice wine
- 2 tbsp sweet chili sauce
- 1 lb flank steak
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp corn starch
- 1 tbsp brown sugar
- 2 tbsp sesame oil
- 4 Thai red chiles (chopped)
- 3 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 4 scallions (cut in 1/2-inch pieces)
- 1 red bell pepper (cut in 1/2 inch strips)
- 1/4 cup roasted peanuts
- 8 oz rice noodles
Begin by whisking the sriracha, soy sauce, vinegar, sake and sweet chili sauce together in a small bowl.
Slice the steak into thin strips, then sprinkle with salt, pepper, cornstarch and brown sugar. Toss to coat well.
Add the sesame oil to a large skillet over medium-high heat and sauté the thai chilies for 2-3 minutes. Add the garlic and ginger, sauté for an additional minute.
Add the scallions and red bell pepper.
Cook for 3-4 minutes then add the beef and sauce.
Stir fry 5-7 minutes. While the beef is cooking, prepare the rice noodles according to package directions, generally 2-3 minutes in boiling water will do the trick for rice noodles!
Add the roasted peanuts to the beef.
Toss to coat.
Place the rice noodles in the bottom of 4 bowls, then spoon the kung pao beef on top.
I’ve said it once and I’ll say it again, the hardest part of my job is photographing a delicious smelling dish when you’re so hungry and all you want to do is eat it!
That was definitely the case with this dish. The combination of scents from sesame oil, ginger, garlic and sweet chili sauce are so amazing!
After snapping some great pics it was finally time to grab some chop sticks and Zhōu xiàdié… that’s Chinese for “chow down”! 🙂
And chow down I did!
♣ Vegetarian Option: For a kung pao vegetable bowl, add 1 lb. of additional veggies such as carrots, snow peas and red onions at the time you add the bell peppers and scallions, add the sauce and sauté for 3-5 minutes.
♦ Gluten Free Option: Be sure to use soy sauce that is gluten free.