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home > recipes > meat > kung pao beef
from Tipperary, Ireland Serves 4-6 1 1/2 lbs. flank steak, sliced diagonally into bite-size pieces 1/2 tsp. salt 1 egg white 1 tbsp. cornstarch 4 tbsp. peanut oil, divided 1/2 c. skinless roasted peanuts 10 whole dried red chili peppers 2 scallions, cut into 1/2" length 2 cloves garlic, minced Sauce: 1 tsp. chili paste with garlic 2 tbsp soy sauce 1 tbsp Sherry 1 tsp. rice vinegar 1 tsp. sugar 1/4 c. chicken broth 1 tsp. cornstarch 1 tsp. sesame oil * 1/2 c. water chestnuts, diced 1. Combine beef, salt, egg white, and cornstarch. Mix well by hand, and set aside. 2. In a small bowl, blend all sauce ingredients. Set aside. 3. Add 2 tbsp oil to heated wok, and stir fry beef, until it loses its pink color. Remove to serving bowl. 4. Add 2 more tbsp 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. 5. Lower heat. If necessary, add more oil. Stir fry scallions and garlic for several secs. (Do not let garlic burn.) 6. Return beef, peanuts, and peppers to wok, and stir fry a few secs, to combine. 7. Add water chestnuts, and combined sauce ingredients, and stir fry until heated through, and thickened.

Kung Pao Beef


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ethnicity: chinese
recipes for meat
recipes by rcoen
Email Address:
(posted July 24, 2010)

from Tipperary, Ireland

Serves 4-6

1 1/2 lbs.
flank steak, sliced diagonally into bite-size pieces
1/2 tsp.
salt
1
egg white
1 tbsp.
cornstarch
4 tbsp.
peanut oil, divided
1/2 c. skinless roasted peanuts
10 whole dried red chili peppers
2 scallions, cut into 1/2"
length
2 cloves
garlic, minced

Sauce:
1 tsp.
chili paste with garlic
2 tbsp
soy
sauce
1 tbsp
Sherry
1 tsp.
rice vinegar
1 tsp.
sugar
1/4 c.
chicken broth
1 tsp.
cornstarch
1 tsp.
sesame oil
* 1/2 c. water chestnuts, diced

1.
Combine beef, salt, egg white, and cornstarch. Mix well by hand, and set aside.

2. In a small bowl,
blend all sauce ingredients. Set aside.

3. Add 2 tbsp oil to heated
wok, and stir fry beef, until it loses its pink color. Remove to serving bowl.

4. Add 2 more tbsp 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.

5. Lower heat. If necessary, add more oil. Stir
fry scallions and garlic for several secs. (Do not let garlic burn.)

6. Return
beef, peanuts, and peppers to wok, and stir fry a few secs, to combine.

7. Add water chestnuts, and combined
sauce ingredients, and stir fry until heated through, and thickened.



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