Kung Pao Beef

Kung Pao Beef


1 1/2 lbs. flank steak, sliced diagonally into bite-size pieces
1/2 tsp. salt
1 egg white
1 T. cornstarch
4 T. peanut oil, divided
1/2 c. skinless roasted peanuts
10 whole dried red chili peppers
2 green onions, cut into 1/2" lengths
2 cloves garlic, minced
1/2 c. water chestnuts, diced

Sauce

1 tsp. chili paste with garlic
2 T. soy sauce
1 T. Sherry
1 tsp. rice vinegar
1 tsp. sugar
1/4 c. chicken broth
1 tsp. cornstarch
1 tsp. sesame oil

Combine beef, salt, egg white, and cornstarch.

Mix well by hand, and set aside.

In a small bowl, blend all sauce ingredients. Set aside.

Add 2 T. oil to heated wok, and stir fry beef, until it
loses its pink color. Remove to serving bowl.

Add 2 more T. oil to same wok.

Toss peanuts and chili peppers in the wok, and stir fry
until peppers turn dark red. Remove from wok, and
add to beef. Lower heat.

If necessary, add more oil. Stir fry green onions and
garlic for several secs. (Do not let garlic burn.)

Return beef, peanuts, and peppers to wok, and stir
fry a few secs, to combine.

Add water chestnuts, and combined sauce ingredients,
and stir fry until heated through, and thickened.

Makes 4-6 servings