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Chinese Recipe : Kung Pao Beef

Serves 4 to 6


  • 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


  • 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


  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.

Submitted by: Pauline P.

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Last Modified: 11/28/11.