Kung Pao Beef

Ingredients

• 1 pound beef boneless sirloin or flank steak
• 1 tablespoon vegetable oil
• 2 teaspoons cornstarch
• 1/2 teaspoon salt
• 1 dash white pepper
• 2 hot green chiles
• 2 green onions (with tops)
• 1 red bell pepper
• 2 tablespoons vegetable oil
• 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 granulated sugar
• 1/2 cup skinless raw peanuts, roasted

Instructions

1. 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 for 30 minutes.
2. Cut chiles into thin slices (remove seeds and membrane if desired).
3. Cut onions diagonally into 1 inch pieces.
4. Cut bell pepper into 3/4 inch squares.
5. Heat a 12 inch skillet or wok until very hot. Add 2 tablespoons oil; rotate skillet to coat bottom. Add beef; stir fry for 2 minutes or until beef is brown. Remove beef from skillet.
6. Heat skillet until very hot. Add 2 tablespoons oil; rotate skillet to coat bottom. Add chiles, garlic, ginger root, bean sauce and bamboo shoots; stir fry for 1 minute.
7. Add beef, bell pepper and sugar; stir fry 1 minute.
8. Stir in onions.
9. Sprinkle with peanuts.

Attribution

Posted by WingsFan91 at Recipe Goldmine 9/5/2001,8:35 am.