• 1-1/2 pounds 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 cup skinless roasted peanuts
  • 10 whole dried red chili peppers
  • 2 green onions, cut into 1/2-inch lengths
  • 2 cloves garlic, minced
  • 1/2 cup diced water chestnuts
  • sauce
  • 1 tsp chili paste with garlic
  • 2 tbsp soy sauce
  • 1 tbsp sherry
  • 1 tsp rice vinegar
  • 1 tsp sugar
  • 1/4 cup chicken broth
  • 1 tsp cornstarch
  • 1 tsp sesame oil

To make kung pao beef, combine the beef, salt, egg white, and cornstarch and mix well by hand. Set aside. In a small bowl, blend all sauce ingredients. Set aside.

Add two tbsp’s of oil to a heated wok and stir-fry beef till it loses its pink color. Remove to a serving bowl. Add two more tbsp’s 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. Turn down the 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 for a few seconds to combine.

Lastly, add the water chestnuts and combined sauce ingredients and stir-fry till heated through and thickened. Kung pao beef is great as a main dish.