Kung Pao Beef
Makes 4 servings
- 1/2 cup roasted peanuts
- 1 pound beef flank steaks or boneless sirloin steak
- 1 tablespoon vegetable oil
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- Dash white peppers
- 2 hot green chilies
- 2 green onions (with tops)
- 1 medium red bell pepper
- 2 tablespoons vegetable oil
- 2 teaspoons finely chopped garlic
- 1 teaspoon finely chopped ginger root
- 2 tablespoons brown bean sauce
- 1/2 cup diced canned bamboo shoots
- 1 teaspoon sugar
Prepare Roasted Peanuts (see Fish & Shell Fish: Roasted Peanuts). Trim fat from beef steak; cut beef into 3/4-inch cubes. Toss beef, 1 tablespoon oil, the cornstarch, salt and white pepper in medium bowl. Cover and refrigerate 30 minutes.
Remove seeds and membranes from chilies. Cut chilies into very thin slices. Cut green onions diagonally into 1-inch pieces. Cut bell pepper into 3/4-inch squares.
Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add beef; stir-fry 2 minutes or until beef is brown. Remove beef from wok.
Heat wok until very hot. Add 2 tablespoons vegetable oil, tilt wok to coat side. Add chilies, garlic, gingerroot, bean sauce and bamboo shoots; stir-fry 1 minute. Add beef, bell peppers and sugar; stir-fry 1minute. Stir in green onions. Sprinkle with peanuts.
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