Kung Pao Beef
Recipe Number: 346
Contributor: Snowy Owl
|
Serves:
4 to 6
Calories Per Serving:
Preparation Time:
Difficulty: Easy
|
|
| Ingredients: |
1? pounds flank steak, (or round)
? teaspoon salt
1 egg white
1 tablespoon cornstarch
4 tablespoons oil, (peanut or corn)
? cup skinless, unsalted peanuts
~10 whole dried red chili peppers
2 green onions, cut diagonally into ? inch pieces (include the green)
2 cloves garlic, minced
? cup water chestnuts
Sauce:
1 teaspoon chili paste with garlic
2 tablespoons soy sauce
1 tablespoon sake, (or sherry or a dry white wine)
1 teaspoon rice vinegar
1 teaspoon sugar
? cup chicken broth
1 teaspoon cornstarch
1 teaspoon sesame oil
|
|
| Cooking
Instructions: |
Place beef in the freezer for an hour or so before slicing across the grain into thin strips. Combine the sliced beef, salt, egg white and cornstarch. Mix well by hand and set aside. In a small bowl, mix all the sauce ingredients and set aside.
Add two tablespoons of the oil to a hot wok and stir fry the beef until almost done and remove to a bowl.
Add two more tablespoons of oil to the wok, add peanuts and the chili peppers and stir fry until the peppers turn a dark red. Remove and place in the bowl with the meat.
Lower the heat. If necessary, add a little oil and stir fry the green onions and garlic for several seconds being sure not to burn the garlic.
Return beef, peanuts and peppers to the wok and stir fry a few seconds to combine.
Add water chestnuts and the combined sauce mixture and stir fry until heated through and thickened.
|
| Serving
Suggestions: |
| Serve with rice |
|