Recipe - Kung Pao Beef 2

BEEF
1 One half pound Flank steak, cut or sliced up
diagonally into bitesize
pieces
One half teaspoon Salt
1 Egg white
1 tablespoon Cornstarch
4 tablespoon Peanut oil, divided
One half cup Skinless roasted peanuts
10 Whole dried red chili
peppers, about
2 Green onions, cut into
1/2inch lengths
2 Cloves garlic, minced
One half cup Diced water chestnuts

SAUCE
1 teaspoon Chili paste with garlic
2 tablespoon Soy sauce
1 tablespoon Sherry
1 teaspoon Rice vinegar
1 teaspoon Sugar
One fourth cup Chicken broth
1 teaspoon Cornstarch
1 teaspoon Sesame oil

1. Combine beef, salt, egg white, and cornstarch. Mix well by hand and set
aside.

2. In a small bowl, blend all sauce ingredients. Set aside.

3. Add 2 tablespoons oil to heated wok and stir fry beef till it loses its
pink color. Remove to serving bowl.

4. Add 2 more tablespoons oil to same wok. Toss peanuts and chili peppers
in the wok and stir fry until peppers turn dark red. Remove from wok and
add to beef.

5. Lower heat. If necessary, add more oil. Stir fry green onions and garlic
for several seconds. (Do not let garlic burn.)

6. Return beef, peanuts and peppers to wok and stir fry a few seconds to
combine. Add water chestnuts and combined sauce ingredients and stir fry
till heated through and thickened. Makes 4 to 6 servings.
Posted to EATL Digest 18 October 96

Date: Sat, 19 Oct 1996 11:09:31 0700

From: Matt Mullins strings@NETCOM.COM