Kung Pao Beef 2
| Yield: | 1 Servings |
| Categories: |
| BEEF | ||
| 1 1/2 | lb | Flank steak, sliced diagonally into bite-size pieces |
| 1/2 | ts | Salt |
| 1 | Egg white | |
| 1 | tb | Cornstarch |
| 4 | tb | Peanut oil, divided |
| 1/2 | c | Skinless roasted peanuts |
| 10 | Whole dried red chili peppers, about | |
| 2 | Green onions, cut into 1/2-inch lengths | |
| 2 | Cloves garlic, minced | |
| 1/2 | c | Diced water chestnuts |
| SAUCE | ||
| 1 | ts | Chili paste with garlic |
| 2 | tb | Soy sauce |
| 1 | tb | Sherry |
| 1 | ts | Rice vinegar |
| 1 | ts | Sugar |
| 1/4 | c | Chicken broth |
| 1 | ts | Cornstarch |
| 1 | ts | Sesame oil |
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