Total Time
30mins
Prep 20 mins
Cook 10 mins

This is a fun and easy dish to prepare. Serve over steamed rice and you have a meal-in-one. The chili peppers are the small, dried ones that you can buy at Oriental groceries....they're about 2 inches long. Thanks again Madame Wong.

Ingredients Nutrition

  • 1 lb flank steak, very thinly sliced into bite-size pieces
  • 4 tablespoons peanut oil
  • 10 whole red chili peppers (dried peppers)
  • 1 red pepper, julienned
  • 1 bunch scallion, green part only, cut 2 inches long
  • 10 whole water chestnuts, sliced thin
  • marinade

  • 1 teaspoon salt
  • 1 tablespoon oil
  • 1 tablespoon cornstarch
  • 1 egg white
  • sauce

  • 6 tablespoons chicken stock
  • 2 tablespoons dark soy sauce
  • 1 12 teaspoons cornstarch
  • 1 teaspoon chili paste with garlic
  • 1 tablespoon sesame seed oil

Directions

  1. Combine sauce ingredients in a bowl. Set aside.
  2. Combine marinade ingredients. Marinate steak 15 minutes.
  3. Heat 2 T. oil in a wok to smoking hot. Add meat. Stir-fry until color changes. Drain. Remove.
  4. Wipe out wok. Heat 2 T. oil. Add red chili peppers. Stir-fry until black. Add red pepper, scallions, water chestnuts and sauce. Bring to a boil. Add meat. Stir-fry 1 minute more.
  5. Make sure you remove the 10 chili peppers before serving. If you accidentally eat one it will be an uncomfortable experience!
Most Helpful

Easy to make and very enjoyable. I did fine the sesame oil slightly overpowering for my taste. Loved the crunch of the water chestnuts. Thanks for sharing another great recipe.

Jewelies February 03, 2007