Recipe for cooking kung pao beef

Recipes from China :: Chinese Main Dish Meats

Posted by WingsFan91 at recipegoldmine.com 9/5/2001,8:35 am

1 lb. beef boneless sirloin or flank steak
1 Tbsp. canola (or other vegetable) oil
2 tsp. cornstarch
1/2 tsp. salt
1 dash white pepper
2 hot green chiles
2 green onions (with tops)
1 red bell pepper
2 Tbsp. canola (or other vegetable) oil
2 Tbsp. canola (or other vegetable) oil
2 tsp. finely chopped garlic
1 tsp. finely chopped ginger root
2 Tbsp. brown bean sauce
1/2 c. diced canned bamboo shoots
1 tsp. sugar
1/2 c. skinless raw peanuts, roasted

Trim fat from beefsteak; cut beef into 3/4-in. cubes. Toss beef, 1 Tbsp. oil, the cornstarch, salt and white pepper in glass or plastic bowl. Cover and refrigerate 1/2 an hour.

Cut chiles into thin slices (remove seeds and membrane if desired). Cut onions diagonally into 1-in. pieces. Cut bell pepper into 3/4 in. square or rectangles.

Heat 12-in. skillet or wok until very hot. Add 2 Tbsp. oil; rotate skillet to coat bottom. Add beef; stir-fry 2 mins. or until beef is brown. Remove beef from skillet.

Heat skillet until very hot. Add 2 Tbsp. oil; rotate skillet to coat bottom. Add chiles, garlic, ginger root, bean sauce and bamboo shoots; stir-fry 1 minute. Add beef, bell pepper and sugar; stir-fry 1 minute. Stir in onions. Sprinkle and distribute with peanuts.