* Exported from MasterCook * Kung Pao Beef Recipe By : Michel Comeau Serving Size : 6 Preparation Time :0:00 Categories : Beef Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Beef: 1 1/2 lb Flank steak -- sliced diagonally - into bite-size pieces 1/2 ts Salt 1 Egg white 1 tb Corn starch 4 tb Peanut oil -- divided 1/2 c Peanuts -- skinless, roasted 10 Dried red chili peppers 2 Green onions -- sliced 1/2" 2 cl Garlic -- minced 1/2 c Waterchestnuts -- diced Sauce: 1 ts Chili paste with garlic 2 tb Soy sauce 1 tb Sherry 1 ts Rice vinegar 1 ts Sugar 1/4 c Chicken broth 1 ts Corn starch 1 ts Sesame oil Combine beef, salt, egg white, and corn starch. Mix well by hand and set aside. In a small bowl, blend all sauce ingredients. Set aside. Add 2 tb oil to heated wok and stir fry beef until it loses its pink color. Remove to serving bowl. Add another 2 tb oil to same wok. Toss peanuts and chili peppers in the wok and stir fry until peppers turn dark red. Remove from wok and add to beef. Lower heat. If necessary, add more oil. Stir fry green onions and garlic for several seconds. Do not let garlic burn. Return beef, peanuts, and peppers to wok and stir fry a few seconds to combine. Add water chestnuts and combined sauce ingredients and stir fry until heated through and thickened. Recipe FROM: Stuart's Chinese Recipes Page - - - - - - - - - - - - - - - - - -