Kung Pao Beef

• Beef
• 1 1/2 lbs flank steaks, 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 red chili peppers, dried whole
• 2 green onions, cut in 1/2-inch pieces
• 2 cloves garlic, minced
• 1/2 cup water chestnut, diced
• Sauce
• 1 teaspoon chili paste with garlic
• 2 tablespoons soy sauce
• 1 tablespoon dry sherry
• 1 teaspoon rice vinegar
• 1 teaspoon sugar
• 1/4 cup chicken broth
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil

1. Combine beef, salt, egg white, and cornstarch. Mix well by hand and
2. set aside. In a small bowl, blend all sauce ingredients. Set aside.
3. Add two tablespoons oil to heated wok and stir fry beef till it loses
4. its pink color. Remove to serving bowl. Add two more tablespoons oil
5. to same wok.
6. Toss peanuts and chili peppers in the wok and stir fry
7. until peppers turn dark red. Remove from wok and add to beef. Lower
8. heat. If necessary, add more oil. Stir fry green onions and garlic
9. for several seconds. (Do not let garlic burn.)
10. Return beef, peanuts
11. and peppers to wok and stir fry a few seconds to combine. Add water
12. chestnuts and combined sauce ingredients and stir fry till heated
13. through and thickened.

beef, flank steaks, salt, egg, cornstarch, peanut oil, peanuts, red chili peppers, green onions, garlic, water chestnut, sauce, chili paste with garlic, soy sauce, sherry, rice vinegar, sugar, chicken broth, cornstarch, sesame oil

Taken from www.food.com/recipe/kung-pao-beef-441080 (may not work)