Kung Pao Beef

Bahan-bahan (6 porsi)

• 1 ½ pounds flank steak, (sliced into ½-inch by 2-inch slices)
• ¼ cup soy sauce
• ¼ cup beef broth
• 1 tablespoon cornstarch
• 1 tablespoon chili paste
• 2 teaspoons minced garlic, (about 2 cloves)
• 2 tablespoons vegetable oil
• 1 dried red chili, (minced)
• 1 tablespoon ginger paste, (or grated ginger)
• 2 teaspoons minced garlic, (about 2 cloves)
• ¼ cup soy sauce
• ¼ cup rice vinegar
• ¼ cup beef broth
• 2 tablespoons Chinkiang vinegar
• 2 tablespoons brown sugar
• 1 tablespoon red chili paste
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 red bell pepper, (sliced into 2-inch pieces)
• 1 g reen bell pepper, (sliced into 2-inch pieces)
• 4 dried red chilis, (diced)
• ¼ cup chopped peanuts
• ¼ cup chopped green onions, (more for garnish)