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Kung Pao Beef

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The hardest thing about this recipe is having the ingredients on

hand. But the investment is worth it. Chinese cooking is fast, healthy,

and tastes good.

1-1/2 pounds flank steak, sliced diagonally into bite-size pieces

1/2 tsp salt

1 egg white

1 tbsp cornstarch

4 tbsp peanut oil, divided

1/2 cup skinless roasted peanuts

10 whole dried red chili peppers

2 green onions, cut into 1/2-inch lengths

2 cloves garlic, minced

1/2 cup diced water chestnuts


1 tsp chili paste with garlic

2 tbsp soy sauce

1 tbsp sherry

1 tsp rice vinegar

1 tsp sugar

1/4 cup chicken broth

1 tsp cornstarch

1 tsp sesame oil

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 tbsp oil to heated wok and stir-fry beef till it loses its pink color. Remove to serving bowl. Add two more tbsp 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 till heated through and thickened.

4-6 servings


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