Kung Pao Beef
By Yankee Magazine|Dec 28 2006|
I had this at a Chinese Restaurant and oh so good.
Yield
6
Ingredients
1/2 cup chicken broth
2 tbsp soy sauce
1 tbsp cornstarch
1 tbsp rice vinegar
1 tsp sugar
3/4 tsp crushed red pepper
1 1/2 tbsp cornstarch
1 tbsp soy sauce
1 tbsp sherry
1 lb round steak, cut in strips
4 tbsp cooking oil, divided
1 tsp minced garlic
1 tsp ground ginger
1/2 cup julienned carrots
1 can (8 oz) drained water chestnuts
1/2 cup unsalted peanuts
1/2 cup sliced green onions
Instructions
In small bowl mix the first 6 ingredients; set aside. In another bowl combine cornstarch, soy sauce and sherry mix well. Add the beef and toss gently to coat. In large skillet heat 2 tablespoons of oil add half of beef stir fry til lightly browned; remove and set aside. Repeat with remaining beef. Heat remaining oil in skillet, add garlic & ginger stir 10 seconds. Add carrots and stir fry 1 minute. Return beef, stir sauce and add to skillet with remaining ingredients. Heat, stir constantly til sauce is thick & bubbly. Serve with hot cooked rice.
