Prep 20 mins
Cook 3 mins
This is a traditional beef dish that has very good flavor.
Make and share this Kung Pao Beef recipe from Food.com.
- 1 1⁄2 lbs flank steaks, sliced diagonally into bite size pieces
- 1⁄2 teaspoon salt
- 1 egg white
- 1 tablespoon cornstarch
- 4 tablespoons peanut oil, divided
- 1⁄2 cup peanuts, skinless roasted
- 10 red chili peppers, dried whole
- 2 green onions, cut in 1/2-inch pieces
- 2 cloves garlic, minced
- 1⁄2 cup water chestnut, diced
- 1 teaspoon chili paste with garlic
- 2 tablespoons soy sauce
- 1 tablespoon dry sherry
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1⁄4 cup chicken broth
- 1 teaspoon cornstarch
- 1 teaspoon 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 tablespoons oil to heated wok and stir fry beef till 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 till heated
- through and thickened.