Kung Pao Beef Recipe

Kung Pao Beef Recipe

Ingredients:

1/2 c of peanuts (raw, skinless); roasted
1 tsp of sugar
2 tbsps of bean sauce (Brown)
1/2 c of bamboo shoots (can); diced
1 tsp of root ginger; minced
2 tsps of garlic; minced
5 tbsps of vegetable oil
1 pepper (red bell)
2 scallions
2 chilis (green, hot)
pepper (white)
1/2 tsp of salt
2 tsps of cornstarch
1 lb of beef sirloin (flank)

Instructions:

Remove beef fat. Slice into cubes about 3/4 of an inch. Mix beef, a tbsp of oil, cornstarch, dash of pepper & salt in a bowl. Refrigerate with cover for half an hour.

Cut chili in thin strips. Make sure no seeds are left. Slice scallions obliquely into inch sized pcs. Chop red pepper to 3/4-inch squares.

Heat wok and put in 2 tbsps of oil. Place the beef and stir fry until meat is a shade of brown. Take out the beef.

Heat the wok again and put in 5 tbsps of oil. Put the chili, ginger, garlic and bean sauce together with the shoots. Stir fry for a min.

Next, place the beef, the red pepper & the sugar. Stir fry again for about a min. Add in the onions. Scatter peanuts on top.

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