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Kung Pao Beef

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      Title: KUNG PAO BEEF
 Categories: Chinese, Beef
      Yield: 5 Servings
 
      1 lb Beef boneless sirloin or
           -flank steak
      1 tb Vegetable oil
      2 ts Cornstarch
    1/2 ts Salt
      1 ds Of white pepper
      2    Hot green chilies
      2    Green onions (with tops)
      1    Red bell pepper
      2 tb Vegetable oil
      2 tb Vegetable oil
      2 ts Finely chopped garlic
      1 ts Finely chopped ginger root
      2 tb Brown bean sauce
    1/2 c  Diced canned bamboo shoots
      1 ts Sugar
    1/2 c  Skinless raw peanuts,
           -roasted
 
  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
 
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