Recipe: Kung Pao Beef

KUNG PAO BEEF

1 to 1/2 lb. beef (top sirloin
or flank)
2 Tbsp. soy sauce
2 Tbsp. cornstarch
1 egg white

Sauce:
2 cloves crushed garlic
2 Tbsp. dark soy sauce
1 Tbsp. dry sherry
1 1/2 Tbsp. cider vinegar or
Chinese brown vinegar
2 tsp. ginger, chopped
6 scallions (tops and all)
1 1/2 Tbsp. sugar
1 tsp. cornstarch
2 tsp. sesame seed

A spicy beef dish from the Szechuan Region of China.
Partially freeze beef so it can be sliced paper thin.
Marinate in 2 tablespoon soy sauce, cornstarch and egg white at
least 1/2 hour.
In wok or 10-inch frypan heat 1/2 cup peanut oil; add 4
diced chili peppers (after removing seeds). Cook until black
and set aside. Add beef slices to oil, three or four slices at
a time. Turn and cook a second or two; remove and drain.
Continue until all beef slices are done. Put ginger and onions
in pan, stir-fry briefly. Add sauce; cook and stir until
bubbly. Put meat back and heat. Add 1 cup dry toasted peanuts
and heat. Serve over rice. Serves 4 to 6.