Kung+Pao+Beef

=KUNG PAO BEEF=



__**INGREDIENTS:**__
 * 1 1/2 lbs. flank steak, sliced diagonally into bite-size pieces
 * 1/2 tsp. salt
 * 1 egg white
 * 1 tbsp. cornstarch
 * 4 tbsp. peanut oil, divided
 * 1/2 c. skinless roasted peanuts
 * 10 whole dried red chili peppers
 * 2 scallions, cut into 1/2" lengths
 * 2 cloves garlic, minced
 * 1/2 c. water chestnuts, diced
 * Sauce:**
 * 1 tsp. chili paste with garlic
 * 2 tbsp soy sauce
 * 1 tbsp Sherry
 * 1 tsp. rice vinegar
 * 1 tsp. sugar
 * 1/4 c. chicken broth
 * 1 tsp. cornstarch
 * 1 tsp. sesame oil


 * __PREPARATION METHODS:__**
 * 1) Combine beef, salt, egg white, and cornstarch. Mix well by hand, and set aside.
 * 2) In a small bowl, blend all sauce ingredients. Set aside.
 * 3) Add 2 tbsp oil to heated wok, and stir fry beef, until it loses its pink color. Remove to serving bowl.
 * 4) Add 2 more tbsp 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.
 * 5) Lower heat. If necessary, add more oil. Stir fry scallions and garlic for several secs. (Do not let garlic burn.)
 * 6) Return beef, peanuts, and peppers to wok, and stir fry a few secs, to combine.
 * 7) Add water chestnuts, and combined sauce ingredients, and stir fry until heated through, and thickened.

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