KUNG PAO BEEF
Spicy Chinese beef with the crunch of peanuts. Serve with rice. Sometimes I like to make this with part beef, part chicken and part shrimp. Put the shrimp in near the end as they don't take long to cook if you'd like to try this.
Provided by PalatablePastime
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- 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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