Kung Pao Beef  

Ingredients: Beef One and one half pounds flank steak, sliced diagonally into bite-size

Pieces, One half teaspoon salt, One egg white, One tablespoon cornstarch, Four tablespoons 

peanut oil, divided 1/2 cup skinless roasted peanuts, Ten whole dried red chili peppers, Two

 green onions, cut into half inch lengths, Two cloves garlic, minced, One half cup diced water

 chestnuts. 

Ingredients: Sauce One-teaspoon chili paste with garlic, Two tablespoons soy sauce, One 

tablespoon sherry, One teaspoon rice vinegar, One teaspoon sugar, One quarter cup chicken 

broth, One teaspoon cornstarch, One teaspoon sesame oil.  

Preparation: Combine beef, salt, egg white, and cornstarch. Mix well by hand and set aside. 

In a small bowl, blend all sauce ingredients, Set aside. Add two tablespoons oil to heated wok 

and stir fry beef till it loses its pink color. Remove to serving bowl. Add two more tablespoons 

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. Lower 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 a few seconds to combine. Add water chestnuts and combined 

sauce ingredients and stir-fry till heated through and thickened. Serve with steamed rice.

Makes four to six servings.