Kung Pao Beef

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 lbs flank steaks, partially frozen
• 1/2 teaspoon salt
• 1 egg
• 1 tablespoon cornstarch
• 4 tablespoons peanut oil, divided
• 1/2 cup dry roasted peanuts
• 10 whole dried red chili peppers
• 1 red bell pepper, cut into pieces
• 2 green onions, cut in 1/2 inch pieces
• 4 cloves garlic, minced
• 1/2 tablespoon grated ginger
• 1/2 cup water chestnut, diced (may use jicama)
• steamed rice
• 1 teaspoon chili paste with garlic
• 2 tablespoons soy sauce
• 1 tablespoon rice wine or 1 tablespoon dry sherry
• 1 teaspoon rice vinegar
• 1 teaspoon sugar
• 1/4 cup chicken broth
• 1 teaspoon cornstarch
• 2 teaspoons dark sesame oil

Recipe

• 1 slice beef diagonally, across the grain, into thin slices.
• 2 combine beef, salt, egg , and cornstarch.
• 3 toss together until well mixed and set aside.
• 4 stir together all ingredients for the sauce in a small bowl and set aside.
• 5 add two tbsp oil to the wok and stir-fry beef until just browned.
• 6 remove from wok.
• 7 add 2 more tbsp oil to wok and add peanuts and the hot peppers to the wok and cook until the peppers turn dark.
• 8 remove all from wok and place with the beef.
• 9 add more oil to wok if needed- and add bell peppers to wok and cook for one minute, then reduce heat on wok.
• 10 add green onions, ginger and garlic to bell peppers and cook for a few moments but do not let garlic burn.
• 11 add beef and peanut/pepper mixture back into wok and stir to blend.
• 12 add chopped water chestnuts (chopped jicama if you prefer) and sauce mixture and cook until heated through.
• 13 serve with steamed rice.