Kung Pao Beef from the Betty Crocker site!
- pound beef flank or boneless sirloin steak
- teaspoon vegetable oil
- teaspoons cornstarch
- teaspoon white pepper
- tablespoons vegetable oil
- hot green chilies, seeded and cut into very thin slices
- medium green onions, cut diagonally into 1-inch pieces
- medium red bell pepper, cut into 3/4-inch squares
- garlic cloves, finely chopped
- teaspoon finely chopped gingerroot
- tablespoons Chinese brown sauce
- cup diced canned bamboo shoots
- teaspoon sugar
- cup peanuts
- 1Remove fat from beef. Cut beef into 3/4-inch cubes. Toss beef, 1 teaspoon oil, the cornstarch and white pepper in medium glass or plastic bowl. Cover and refrigerate 30 minutes.
- 2Heat wok or 12-inch skillet over high heat. Add 1 tablespoon of the 2 tablespoons oil; rotate wok to coat side. Add beef; stir-fry about 2 minutes or until beef is brown. Remove beef from wok.
- 3Add remaining 1 tablespoon oil; rotate wok to coat side. Add chilies, onions, bell pepper, garlic, gingerroot, brown sauce, bamboo shoots and sugar; stir fry 1 minute. Add beef; heat through. Sprinkle with peanuts.
Hot stuff! Wear rubber or plastic gloves when seeding and slicing chili peppers to protect your skin from the oils that naturally occur in chilies.
Bored with plain white rice? Serve this stir-fry over brown rice or couscous.