Kung pao beef consists of thinly sliced beef, vegetables, chili peppers, peanuts, and a special sauce. The original recipe comes from China and is made with chicken. Kung pao beef tastes sweet and sour and has a little kick.

It’s normally cooked in a skillet, but using a slow cooker will make things easier. Also, the slow cooker makes the meat more tender due to the gentle heat it provides. In addition, it helps all the flavors blend for an even better taste.

To make the perfect kung pao beef in the slow cooker, you should let the meat cook first and then add the vegetables. This way, you won’t overcook the veggies and they’ll keep their nutrients. Plus, they’ll remain crunchy and add more texture to your dish.

You can use vegetables like bell peppers and broccoli, as they bring numerous health benefits and strengthen your immune system. Just remember to add the vegetables during the last 30 minutes of cooking.

Ingredients:

• 1½ lbs. flank steak, thinly sliced
• ½ cup low-sodium soy sauce
• ¼ cup rice vinegar (or apple cider vinegar)
• 2 tbsp honey
• 2 tbsp hoisin sauce
• 2 tbsp cornstarch + 2 Tbs. water
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp chili flakes
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• ½ cup unsalted peanuts
• Green onions, chopped (for garnish)

Directions:

1. First, make a flavorful sauce for your dish. Take a bowl and mix the soy sauce, rice vinegar, honey, hoisin sauce, minced garlic, grated ginger, and chili flakes.
2. Place the slices of beef in the slow cooker and pour in the sauce. Make sure to coat the meat evenly.
3. Cook on low heat for four to six hours or high for two to three hours.
4. In the meantime, mix cornstarch and water in a bowl until you get a smooth consistency.
5. During the last 30 minutes of cooking, turn the slow cooker on high and add the cornstarch mixture, bell peppers, broccoli, and peanuts. Stir everything and cover.
6. Once the vegetables are slightly tender and the sauce starts to thicken, your dish should be ready. Top with some green onions and serve.

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