Ingredients Jump to Instructions ↓

  1. --Beef: 1 1/2 pounds flank steak -- sliced diagonally

  2. into bite-size pieces 1/2 teaspoon salt

  3. 1 egg white

  4. 1 tablespoon cornstarch

  5. 4 tablespoons peanut oil -- divided

  6. 1/2 cup peanuts -- skinless, roasted

  7. 10 whole red chili peppers -- dried

  8. 2 green onions -- cut in

  9. 1/2" pieces

  10. 2 cloves garlic -- minced

  11. 1/2 cup waterchestnuts -- diced

  12. --Sauce: 1 teaspoon chili paste with garlic

  13. 2 tablespoons soy sauce

  14. 1 tablespoon sherry

  15. 1 teaspoon rice vinegar

  16. 1 teaspoon sugar

  17. 1/4 cup chicken broth

  18. 1 teaspoon cornstarch

  19. 1 teaspoon sesame oil

  20. 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.


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