Kung Pao Beef Recipe

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Kung Pao Beef Recipe

 

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Kung Pao Beef

 

Ingredients

1 lb beef boneless sirloin or flank stea, k
1 tbsp vegetable oil
2 tsp cornstarch
1/2 tsp salt
1 dash of white pepper
2 hot green chilies
2 green onions (with tops)
1 red bell pepper
2 tbsp vegetable oil
2 tbsp vegetable oil
2 tsp finely chopped garlic
1 tsp finely chopped ginger root
2 tbsp brown bean sauce
1/2 cup diced canned bamboo shoots
1 tsp sugar
1/2 cup skinless raw peanuts, roasted



 

Preparation

Trim fat from beef steak; cut beef into 3/4-inch
cubes. Toss beef, 1 tablespoon oil, the cornstarch,
salt and white pepper in glass or plastic bowl. Cover
and refrigerate 30 minutes.

Cut chilies into thin slices (remove seeds and
membrane if desired). Cut onions diagonally into
1-inch pieces. Cut bell pepper into 3/4 inch squares.

Heat 12-inch skillet or wok until very hot. Add 2
tablespoons oil; rotate skillet to coat bottom. Add
beef; stir-fry 2 minutes or until beef is brown.
Remove beef from skillet.

Heat skillet until very hot. Add 2 tablespoons oil;
rotate skillet to coat bottom. Add chilies, garlic,
ginger root, bean sauce and bamboo shoots; stir-fry 1
minute. Add beef, bell pepper and sugar; stir-fry 1
minute. Stir in onions. Sprinkle with peanuts.

Betty Crocker Creative Recipes No.54, March 1991

 

 

Servings: 5

 

 

 

 


 

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