Kung Pao Beef

Total Time: 23 mins Preparation Time: 20 mins Cook Time: 3 mins

Ingredients

• Servings: 6
• 1 1/2 lbs flank steaks, sliced diagonally into bite size pieces
• 1/2 teaspoon salt
• 1 egg
• 1 tablespoon cornstarch
• 4 tablespoons peanut oil, divided
• 1/2 cup peanuts, skinless roasted
• 10 red chili peppers, dried whole
• 2 green onions, cut in 1/2-inch pieces
• 2 cloves garlic, minced
• 1/2 cup water chestnut, diced
• 1 teaspoon chili paste with garlic
• 2 tablespoons soy sauce
• 1 tablespoon dry sherry
• 1 teaspoon rice vinegar
• 1 teaspoon sugar
• 1/4 cup chicken broth
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil

Recipe

• 1 combine beef, salt, egg , and cornstarch. mix well by hand and
• 2 set aside. in a small bowl, blend all sauce ingredients. set aside.
• 3 add two tablespoons oil to heated wok and stir fry beef till it loses
• 4 its pink color. remove to serving bowl. add two more tablespoons oil
• 5 to same wok.
• 6 toss peanuts and chili peppers in the wok and stir fry
• 7 until peppers turn dark red. remove from wok and add to beef. lower
• 8 heat. if necessary, add more oil. stir fry green onions and garlic
• 9 for several seconds. (do not let garlic burn.)
• 10 return beef, peanuts
• 11 and peppers to wok and stir fry a few seconds to combine. add water
• 12 chestnuts and combined sauce ingredients and stir fry till heated
• 13 through and thickened.