Kung Pao Beef

20 ingredients
13 steps

Ingredients

  • 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

Directions

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

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