Kung Pao Beef

READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice beef diagonally, across the grain, into thin slices.
  • Combine beef, salt, egg white, and cornstarch.
  • Toss together until well mixed and set aside.
  • Stir together all ingredients for the sauce in a small bowl and set aside.
  • Add two tbsp oil to the wok and stir-fry beef until just browned.
  • Remove from wok.
  • Add 2 more tbsp oil to wok and add peanuts and the hot peppers to the wok and cook until the peppers turn dark.
  • Remove all from wok and place with the beef.
  • Add more oil to wok if needed- and add bell peppers to wok and cook for one minute, then reduce heat on wok.
  • Add green onions, ginger and garlic to bell peppers and cook for a few moments but do not let garlic burn.
  • Add beef and peanut/pepper mixture back into wok and stir to blend.
  • Add chopped water chestnuts (chopped jicama if you prefer) and sauce mixture and cook until heated through.
  • Serve with steamed rice.
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