Chinese Recipes
 Kung Po Beef


Ingredients:

1 pound flank steak
1 egg white
4 tablespoons peanut or vegetable oil divided
1/2 cup skinless roasted peanuts
3 spring onions (scallions) cut into 1 inch lengths
3 green chillies
2 garlic cloves, finely chopped
1/2 cup water chestnuts, sliced
1 red pepper, cored and seeded
1/2 teaspoon salt
1 tablespoon corn flour

Sauce:

1/2 cup chicken stock (broth)
dash of sesame oil
1 teaspoon corn flour
1 tablespoon rice wine or dry sherry
2 tablespoons soy sauce
pinch of sugar

Preparation:

1. Slice the beef into bite size pieces and trim off the fat. Mix the egg white, salt, corn flour and beef. Set aside for 20 minutes.
2. Mix the sauce ingredients in a small bowl and set aside.
3. Cut the chillies (remove seeds and membrane) and peppers into thin strips.
4. Blend the ingredients for the sauce in a small bowl and set aside.
5. Heat the wok, add some oil, and stir fry the beef for 2 minutes until brown then remove.
6. Add more oil to the wok if required and add the pepper and chillies. Stir-fry for 1 minute.
7. Add the water chestnuts and spring onions and stir-fry for 1 minute.
8. Add the beef and sauce ingredients. Stir-fry for a further minute or until sauce has thickened. Stir in the peanuts and serve hot.