Ingredients

1 lb. lean ground beef

1/2 red bell pepper, diced

1/4 cup diced green onions (white parts only)

2 tsp minced garlic

2 tsp minced ginger

1 to 2 tsp crushed red pepper flakes

1/2 cup dry roasted (unsalted) peanuts

1/2 cup less sodium soy sauce

1/4 cup dry sherry (or white wine)

2 tsp light sesame oil

2 tbsp sugar

2 tbsp cornstarch

1/4 cup water

Instructions

Step 1: In a skillet over medium-high heat, add the ground beef, diced red bell pepper, white parts of green onions, minced garlic, minced ginger, and crushed red pepper flakes. Cook until the beef is no longer pink, stirring occasionally. Drain any excess fat, then return the skillet to the stove.

Step 2: In a small bowl, whisk together the soy sauce, dry sherry, sesame oil, and sugar. Pour this mixture into the skillet with the beef and vegetables over medium-high heat.

Step 3: In another small bowl, combine the cornstarch and water, whisking until smooth. Pour the cornstarch mixture into the skillet and stir continuously until the sauce thickens and coats the beef evenly.

Step 4: Stir in the dry roasted peanuts. Garnish with additional diced green onions if desired. Serve hot over white rice and enjoy your flavorful Ground Kung Pao Beef.

Tips & Variations

For a milder dish, reduce the crushed red pepper flakes to 1 teaspoon or omit them entirely.

Substitute dry sherry with white wine or a splash of rice vinegar if preferred.

Add vegetables like diced zucchini or snap peas for extra color and crunch.

Use toasted sesame seeds as a garnish in addition to peanuts for added texture.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be used as a leaner alternative. Adjust cooking time accordingly to ensure the meat is fully cooked.

Is there a vegetarian version of this recipe?

Absolutely! Substitute the ground beef with firm tofu or tempeh and increase the vegetables. Use vegetable broth or a soy-based sauce to keep the rich flavor.