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Kung Pao Beef
What You’ll Need
1 (1-1/2-pound) skirt steak
1/2 cup low-sodium teriyaki sauce
2 tablespoons cornstarch
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger
1 tablespoon vegetable oil
3 tablespoons unsalted peanuts
2 scallions, thinly sliced
What to Do
Place steak on a cutting board and slice thinly across the grain. (To make each slice thin, we suggest placing the steak in the freezer for 30 minutes before cutting it.)
In a large bowl, combine teriyaki sauce, cornstarch, crushed red pepper flakes, and ginger. Add steak and toss to coat.
In a large skillet or wok, heat oil over high heat. Add steak mixture, (yes, including the sauce) and cook 5 to 7 minutes, or until steak is cooked through, stirring constantly.
Right before serving, sprinkle with peanuts and scallions.
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