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Kung Pao Beef
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Prep Time:
40 minutes
Total Time:
1 hour 15 minutes
This dish features a bold flavor with garlic, chilies, and peanuts.
Ingredients:
  • 1 pound beef flank or boneless sirloin steak
  • 1 teaspoon vegetable oil
  • 2 teaspoons cornstarch
  • 1/8 teaspoon white pepper
  • 2 tablespoons vegetable oil
  • 2 hot green chilies, seeded and cut into very thin slices
  • 2 medium green onions, cut diagonally into 1-inch pieces
  • 1 medium red bell pepper, cut into 3/4-inch squares
  • 2 garlic cloves, finely chopped
  • 1 teaspoon finely chopped gingerroot
  • 2 tablespoons Chinese brown sauce
  • 1/2 cup diced canned bamboo shoots
  • 1 teaspoon sugar
  • 1/2 cup peanuts
Instructions:
  • Trim excess fat from the beef. Cut the beef into 3/4-inch cubes and combine with 1 teaspoon of oil, cornstarch, and white pepper in a medium glass or plastic bowl. Cover the bowl and refrigerate for 30 minutes.
  • Heat a wok or 12-inch skillet over high heat. Add half of the oil, rotate to coat the sides. Stir-fry beef for about 2 minutes until browned. Remove beef from the wok.
  • Pour in the remaining tablespoon of oil and swirl the wok to evenly coat the sides. Toss in the chilies, onions, bell pepper, garlic, gingerroot, brown sauce, bamboo shoots, and sugar, and stir-fry for 1 minute. Add the beef and heat until warmed through. Finish by sprinkling with peanuts before serving.

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