Kung Pao Beef
This is a traditional beef dish that has very good flavor.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
NutritionBeef
- 1 1⁄2lbs flank steaks, sliced diagonally into bite size pieces
- 1⁄2teaspoon salt
- 1egg white
- 1tablespoon cornstarch
- 4tablespoons peanut oil, divided
- 1⁄2
- 10
- 2
- 2
- 1⁄2
Sauce
- 1teaspoon chili paste with garlic
- 2tablespoons soy sauce
- 1tablespoon dry sherry
- 1teaspoon rice vinegar
- 1teaspoon sugar
- 1⁄4cup chicken broth
- 1teaspoon cornstarch
- 1teaspoon sesame oil
Advertisement
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 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.
Advertisement