Recipe - Kung Pao Beef

1 pound Beef boneless sirloin or
flank steak
1 tablespoon Vegetable oil
2 teaspoon Cornstarch
One half teaspoon Salt
1 ds Of white pepper
2 Hot green chilies
2 Green onions (with tops)
1 Red bell pepper
2 tablespoon Vegetable oil
2 tablespoon Vegetable oil
2 teaspoon Finely chopped garlic
1 teaspoon Finely chopped ginger root
2 tablespoon Brown bean sauce
One half cup Diced canned bamboo shoots
1 teaspoon Sugar
One half cup Skinless raw peanuts,
roasted

Trim fat from beef steak; cut beef into 3/4inch cubes. Toss beef, 1
tablespoon oil, the cornstarch, salt and white pepper in glass or plastic
bowl. Cover and refrigerate 30 minutes.

Cut chilies into thin slices (remove seeds and membrane if desired). Cut
onions diagonally into 1inch pieces. Cut bell pepper into Three fourths inch
squares.

Heat 12inch skillet or wok until very hot. Add 2 tablespoons oil; rotate
skillet to coat bottom. Add beef; stirfry 2 minutes or until beef is
brown. Remove beef from skillet.

Heat skillet until very hot. Add 2 tablespoons oil; rotate skillet to coat
bottom. Add chilies, garlic, ginger root, bean sauce and bamboo shoots;
stirfry 1 minute. Add beef, bell pepper and sugar; stirfry 1 minute. Stir
in onions. Sprinkle with peanuts.

Betty Crocker Creative Recipes No.54, March 1991

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini