*  Exported from  MasterCook  *
 
                               Kung Pao Beef
 
 Recipe By     : Michel Comeau <nstn1527@fox.nstn.ca>
 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         --Beef:
    1 1/2  pounds        flank steak -- 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      whole         red chili peppers -- dried
    2                    green onions -- cut in 1/2″ pieces
    2      cloves        garlic -- minced
      1/2  cup           waterchestnuts -- diced
                         --Sauce:
    1      teaspoon      chili paste with garlic
    2      tablespoons   soy sauce
    1      tablespoon    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.
 
 
 
 
 
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 NOTES : Stuart’s Chinese Recipes Page

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