KUNG PAO BEEF
1 1/2 pounds flank steak 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 whole red chili peppers dried
2 green onions cut in 1/2-inch pieces
2 cloves garlic minced
1/2 cup water chestnuts diced
1 teaspoon chili paste with garlic
2 tablespoons soy sauce
1 tablespoon sherry
1 teaspoon rice vinegar
1 teaspoon sugar
1/4 cup chicken broth
1 teaspoon cornstarch
1 teaspoon sesame oil
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.
1 1/2 pounds flank steak 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 whole red chili peppers dried
2 green onions cut in 1/2-inch pieces
2 cloves garlic minced
1/2 cup water chestnuts diced
1 teaspoon chili paste with garlic
2 tablespoons soy sauce
1 tablespoon sherry
1 teaspoon rice vinegar
1 teaspoon sugar
1/4 cup chicken broth
1 teaspoon cornstarch
1 teaspoon sesame oil
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.
MsgID: 3131190
Shared by: Barbara, Memphis
In reply to: Recipe: Beef Steak Recipes (30)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Barbara, Memphis
In reply to: Recipe: Beef Steak Recipes (30)
Board: Daily Recipe Swap at Recipelink.com
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modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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