WHAT'S IN KUNG PAO BEEF RECIPES

Steps:

• Slice beef diagonally, across the grain, into thin slices.
• Combine beef, salt, egg white, and cornstarch.
• Toss together until well mixed and set aside.
• Stir together all ingredients for the sauce in a small bowl and set aside.
• Add two tbsp oil to the wok and stir-fry beef until just browned.
• Remove from wok.
• Add 2 more tbsp oil to wok and add peanuts and the hot peppers to the wok and cook until the peppers turn dark.
• Remove all from wok and place with the beef.
• Add more oil to wok if needed- and add bell peppers to wok and cook for one minute, then reduce heat on wok.
• Add green onions, ginger and garlic to bell peppers and cook for a few moments but do not let garlic burn.
• Add beef and peanut/pepper mixture back into wok and stir to blend.
• Add chopped water chestnuts (chopped jicama if you prefer) and sauce mixture and cook until heated through.
• Serve with steamed rice.

Steps:

• Remove fat from beef. Cut beef into 3/4-inch cubes. Toss beef, 1 teaspoon oil, the cornstarch and white pepper in medium glass or plastic bowl. Cover and refrigerate 30 minutes.
• Heat wok or 12-inch skillet over high heat. Add 1 tablespoon of the 2 tablespoons oil; rotate wok to coat side. Add beef; stir-fry about 2 minutes or until beef is brown. Remove beef from wok.
• Add remaining 1 tablespoon oil; rotate wok to coat side. Add chilies, onions, bell pepper, garlic, gingerroot, brown sauce, bamboo shoots and sugar; stir fry 1 minute. Add beef; heat through. Sprinkle with peanuts.