KUNG PAO BEEF

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Make and share this Kung Pao Beef recipe from Food.com.

Provided by Timothy H.

Categories     One Dish Meal

Time 23m

Yield 6 serving(s)

Number Of Ingredients 18

1 1/2 lbs flank steaks, 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 red chili peppers, dried whole
2 green onions, cut in 1/2-inch pieces
2 cloves garlic, minced
1/2 cup water chestnut, diced
1 teaspoon chili paste with garlic
2 tablespoons soy sauce
1 tablespoon dry sherry
1 teaspoon rice vinegar
1 teaspoon sugar
1/4 cup chicken broth
1 teaspoon cornstarch
1 teaspoon sesame oil

Steps:

  • 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.

Nutrition Facts : Calories 441.6, Fat 25.7, SaturatedFat 6.4, Cholesterol 46.5, Sodium 646.5, Carbohydrate 21.1, Fiber 3.1, Sugar 6.2, Protein 31.6

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