Kung Pao Beef
Kung Pao Beef recipe
Yield
4 servingsPrep
15 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Beef | |||
| 1 ½ | pounds |
beef, flank steak (london broil)
sliced diagonally into bite size pieces |
|
| ½ | teaspoon | salt |
|
| 1 | each | egg whites |
*
|
| 1 | tablespoon | cornstarch |
|
| 4 | tablespoons |
peanut oil
divided |
|
| ½ | cup |
peanuts
skinless, roasted |
|
| 10 | whole |
red chili peppers
dried, or red pepper flakes |
*
|
| 2 | each |
scallions, spring or green onions
cut int 1/2 inch pieces |
|
| 2 | cloves |
garlic
minced |
|
| ½ | cup |
sweet red bell peppers
diced |
*
|
| Sauce | |||
| 1 | teaspoon |
thai chili paste
with garlic |
|
| 2 | tablespoons | soy sauce, tamari |
|
| 1 | tablespoon | sherry |
|
| 1 | teaspoon | rice vinegar |
|
| 1 | teaspoon | sugar |
|
| ¼ | cup | chicken broth |
|
| 1 | teaspoon | cornstarch |
|
| 1 | teaspoon | sesame oil |
|
Trans-fat Free
Directions
Combine beef, salt, egg white, and cornstarch.
Mix well by hand and set aside.
In a small bowl, blend all sauce ingredients.
Set aside.
Add two tablespoons oil to heated wok and stir fry beef until it loses its pink color.
Remove to serving bowl.
Add two 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.
Lower heat.
If necessary, add more oil.
Stir fry green onions and garlic for several seconds.
(Do not let garlic burn.)
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 until heated through and thickened.
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