Kung Pao Beef

Garlic, chilies and peanuts combine to give this dish a robust flavor.

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Prep Time 40 min
Total Time 1 hr 15 min
Servings 5

Ingredients

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

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Directions

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.