Kung Pao Beef

 

1

pound beef flank or boneless sirloin steak

1

teaspoon vegetable oil

2

teaspoons cornstarch

1/8

teaspoon white pepper

2

tablespoons vegetable oil

2

hot green chilies, seeded and cut into very thin slices

2

medium green onions, cut diagonally into 1-inch pieces

1

medium red bell pepper, cut into 3/4-inch squares

2

garlic cloves, finely chopped

1

teaspoon finely chopped gingerroot

2

tablespoons Chinese brown sauce

1/2

cup diced canned bamboo shoots

1

teaspoon sugar

1/2

cup peanuts

• 1 Remove fat from beef. Cut beef into 3/4-inch cubes. Toss beef, 1 teaspoon oil, the cornstarch and white pepper in medium glass or plastic bowl. Cover and refrigerate 30 minutes.
• 2 Heat wok or 12-inch skillet over high heat. Add 1 tablespoon of the 2 tablespoons oil; rotate wok to coat side. Add beef; stir-fry about 2 minutes or until beef is brown. Remove beef from wok.
• 3 Add remaining 1 tablespoon oil; rotate wok to coat side. Add chilies, onions, bell pepper, garlic, gingerroot, brown sauce, bamboo shoots and sugar; stir fry 1 minute. Add beef; heat through. Sprinkle with peanuts.