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Kung Pao Beef Recipe


Ingredients
* 1-1/2 pounds flank steak, sliced diagonally into bite-size pieces
* 1/2 tsp salt
* 1 egg white
* 1 tbsp cornstarch
* 4 tbsp peanut oil, divided
* 1/2 cup skinless roasted peanuts
* 10 whole dried red chili peppers (you may substitute 1 tablespoon dried crushed red pepper)
* 2 green onions, cut into 1/2-inch lengths
* 2 cloves garlic, minced
* 1/2 cup diced water chestnuts

Sauce
* 1 tsp chili paste with garlic
* 2 tbsp soy sauce
* 1 tbsp sherry (beer or wine may be substituted)
* 1 tsp rice vinegar
* 1 tsp sugar
* 1/4 cup chicken broth
* 1 tsp cornstarch
* 1 tsp sesame oil

Directions
1. Combine beef, salt, egg white, and cornstarch. Mix well by hand and set aside.
2. 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 its pink color. Remove to serving bowl.
4. Add two more tablespoons oil to same wok.
5. Add peanuts and chili peppers in the wok and stir-fry until peppers turn dark red. Remove from wok and add to beef bowl.
6. 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.
7. Add water chestnuts and sauce (from step 2) and stir-fry till heated through and sauce thickens.
Makes 4-6 servings

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