Kung Pao Beef

* Exported from MasterCook *

Kung Pao Beef

Recipe By : Michel Comeau <nstn1527@fox.nstn.ca>
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--Beef:
1 1/2 pounds flank steak -- sliced diagonally
into bite-size pieces
1/2 teaspoon salt
1 egg white
1 tablespoon cornstarch
4 tablespoons peanut oil -- divided
1/2 cup peanuts -- skinless, roasted
10 whole red chili peppers -- dried
2 green onions -- cut in 1/2" pieces
2 cloves garlic -- minced
1/2 cup waterchestnuts -- diced
--Sauce:
1 teaspoon chili paste with garlic
2 tablespoons soy sauce
1 tablespoon sherry
1 teaspoon rice vinegar
1 teaspoon sugar
1/4 cup chicken broth
1 teaspoon cornstarch
1 teaspoon 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 two tablespoons oil to heated wok and stir fry beef till it
loses its pink color. Remove to serving bowl.
Add two more tablespoons 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 seconds. (Do not let garlic burn.)
Return beef, peanuts and peppers to wok and stir fry a few seconds
to combine. Add water chestnuts and combined sauce ingredients and stir
fry till heated through and thickened.





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NOTES : Stuart's Chinese Recipes Page