1 lb beef boneless sirloin or flank stea, k
1 tbsp vegetable oil
2 tsp cornstarch
1/2 tsp salt
1 dash of white pepper
2 hot green chilies
2 green onions (with tops)
1 red bell pepper
2 tbsp vegetable oil
2 tbsp vegetable oil
2 tsp finely chopped garlic
1 tsp finely chopped ginger root
2 tbsp brown bean sauce
1/2 cup diced canned bamboo shoots
1 tsp sugar
1/2 cup skinless raw peanuts, roasted
Directions
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
Servings: 5 servings
Kung Pao Beef Recipe brought to you by Recipe Ideas
Categories: Asian; Beef; Chinese; Meat
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions far back into distant history, certainly as far back as the Egyptians, and maybe further still. Having said that, these, early records were just very simple pictorial instructions for preparing food.
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We hope you enjoy this Kung Pao Beef recipe.
