Recipe ingredients
- 1 lb. beef boneless sirloin or flank steak
- 2 teaspoon Cornstarch
- 1/2 teaspoon salt
- 1 dash white pepper
- 2 hot green chilies
- 2 green onions (with tops)
- 1 red bell pepper
- 5 tablespoons vegetable oil
- 2 teaspoon finely chopped garlic
- 1 teaspoon finely chopped ginger root
- 2 tablespoon Brown bean sauce
- 1/2 cup diced canned bamboo shoots
- 1 teaspoon sugar
- 1/2 cup skinless raw peanuts, roasted
Recipe method
- 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.
Other chinese recipes:
Kung pao beef recipe
|
