Kung Pao Beef
Ingredients
- 1 each lb. Beef boneless sirloin or flank steak
- 1 tbsp Vegetable oil
- 2 tsp Cornstarch
- 0.5 tsp Salt
- 1 dash white pepper
- 2 each Hot green chilies
- 2 each Green onions (with tops)
- 1 each Red bell pepper
- 2 tbsp Vegetable oil
- 2 tbsp Vegetable oil
- 2 tsp Finely chopped garlic
- 1 tsp Finely chopped ginger root
- 2 tbsp Brown bean sauce
- 0.5 cup Diced canned bamboo shoots
- 1 tsp Sugar
- 0.5 cup Skinless raw peanuts, roasted
Instructions
- 1
Trim fat from beef steak; cut beef into 3/4-inch cubes.
- 2
Toss beef, 1 tablespoon oil, the cornstarch, salt and white pepper in glass or plastic bowl.
- 3
Cover and refrigerate 30 minutes.
- 4
Cut chilies into thin slices (remove seeds and membrane if desired).
- 5
Cut onions diagonally into 1-inch pieces.
- 6
Cut bell pepper into 3/4 inch squares.
- 7
Heat 12-inch skillet or wok until very hot.
- 8
Add 2 tablespoons oil; rotate skillet to coat bottom.
- 9
Add beef; stir-fry 2 minutes or until beef is brown.
- 10
Remove beef from skillet.
- 11
Heat skillet until very hot.
- 12
Add 2 tablespoons oil; rotate skillet to coat bottom.
- 13
Add chilies, garlic, ginger root, bean sauce and bamboo shoots; stir-fry 1 minute.
- 14
Add beef, bell pepper and sugar; stir-fry 1 minute.
- 15
Stir in onions.
- 16
Sprinkle with peanuts.