Recipe

Kung Pao Beef Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 3 months ago Garlic, chilies and peanuts combo gives this dish a robust flavor to die for. Enjoy! Prep:40m Cook:75m Servings:5	Mountainmam
	robust chinese beef stir fry

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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

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.

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