Kung Pao Beef (Or Chicken)

• 1 lb sirloin steak, cut into cubes (See Note below)
• 1 teaspoon olive oil
• 2 teaspoons cornstarch
• 1/8 teaspoon pepper
• 2 ounces diced green chilies
• 1 red pepper, cut into squares or slices
• 2 -3 scallions, cut into 1 inch pieces
• 1/2 cup canned diced bamboo shoot
• 2 cloves garlic, minced or chopped
• 1 teaspoon ginger
• 1 teaspoon sugar
• 1 tablespoon hot chili oil (or more, for added spiciness)
• 3 dashes hot sauce (optional)
• 2 tablespoons olive oil
• 1/2 cup peanuts

1. Note: You may also use beef stew meat but make sure that it is a high qualityrnmeat.
2. Place beef in bowl and sprinkle with 1 tsp olive oil, cornstarch, and pepper. Toss well.
3. Cover and place in fridge for at least 30 minutes before cooking.
4. Heat 1 tbs olive oil in electric skillet or wok on high heat.
5. Add beef and and stir fry until meat is brown (about 2 minutes).
6. Remove beef.
7. Add 1 tbs olive oil to skillet and then add scallions, bell pepper, bamboo shoots, garlic, ginger, sugar, and green chiles.
8. Stir fry for 1 minute or so.
9. Add beef, hot chile oil, and hot sauce, and stir well.
10. Allow to heat thru.
11. Sprinkle with peanuts and stir just before serving.

sirloin steak, olive oil, cornstarch, pepper, green chilies, red pepper, scallions, bamboo shoot, garlic, ginger, sugar, hot chili oil, hot sauce, olive oil, peanuts

Taken from www.food.com/recipe/kung-pao-beef-or-chicken-100647 (may not work)