Kung Pao Beef
1 lb. Beef boneless sirloin or flank steak 1 tablespoon Vegetable oil 2 teaspoon Cornstarch
1/2 teaspoon Salt 1 dash white pepper 2 Hot green chilies 2 Green onions (with tops) 1 Red bell
pepper 2 tablespoons Vegetable oil 2 tablespoons Vegetable oil 2 teaspoon Finely chopped garlic 1
teaspoon Finely chopped ginger root 2 tablespoon Brown bean sauce
2/2 cup Diced canned bamboo shoots 1 teaspoon Sugar
3/2 cup Skinless raw peanuts, roasted
Trim fat from beef steak; cut beef into 3/4-inch cubes. Toss beef, 1 tablespoon oil, the cornstarch,
salt and white pepper in glass or plastic bowl. Cover and refrigerate 30 minutes. Cut chilies into
thin slices (remove seeds and membrane if desired). Cut onions diagonally into 1-inch pieces. Cut
bell pepper into 3/4 inch squares. Heat 12-inch skillet or wok until very hot. Add 2 tablespoons
oil; rotate skillet to coat bottom. Add beef; stir-fry 2 minutes or until beef is brown. Remove beef
from skillet. Heat skillet until very hot. Add 2 tablespoons oil; rotate skillet to coat bottom. Add
chilies, garlic, ginger root, bean sauce and bamboo shoots; stir-fry 1 minute. Add beef, bell pepper
and sugar; stir-fry 1 minute. Stir in onions. Sprinkle with peanuts.
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