Kung pao beef
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef boneless sirloin or flank steak |
| 1 | tablespoon | Vegetable oil |
| 2 | teaspoons | Cornstarch |
| ½ | teaspoon | Salt |
| 1 | dash | Of white pepper |
| 2 | Hot green chilies | |
| 2 | Green onions (with tops) | |
| 1 | Red bell pepper | |
| 2 | tablespoons | Vegetable oil |
| 2 | tablespoons | Vegetable oil |
| 2 | teaspoons | Finely chopped garlic |
| 1 | teaspoon | Finely chopped ginger root |
| 2 | tablespoons | Brown bean sauce |
| ½ | cup | Diced canned bamboo shoots |
| 1 | teaspoon | Sugar |
| ½ | cup | Skinless raw peanuts, roasted |
Directions
Trim fat from beef steak; cut beef into ¾-inch cubes. Toss beef, 1 tablespoon oil, the cornstarch, salt and white pepper in glass or plastic bowl. Cover and refrigerate 30 minutes.
Cut chilies into thin slices (remove seeds and membrane if desired).
Cut onions diagonally into 1-inch pieces. Cut bell pepper into ¾ inch squares.
Heat 12-inch skillet or wok until very hot. Add 2 tablespoons oil; rotate skillet to coat bottom. Add beef; stir-fry 2 minutes or until beef is brown. Remove beef from skillet.
Heat skillet until very hot. Add 2 tablespoons oil; rotate skillet to coat bottom. Add chilies, 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 with peanuts.
Betty Crocker Creative Recipes No.54, March 1991