Kung Pao Beef

Ingredients:

1 1/2 lbs. flank steak, sliced diagonally into bite-size pieces
1/2 teaspoon salt
1 egg white
1 tablespoon cornstarch
4 tablespoons peanut oil, divided
1/2 cup skinless roasted peanuts
10 whole dried red chili peppers
2 scallions, cut into 1/2″ lengths
2 cloves garlic, minced
1/2 cup water chestnuts, diced

Sauce:
1 teaspoon chili paste with garlic
2 tablespoons soy sauce
1 teaspoon rice vinegar
1 tablespoon Sherry
1 teaspoon sugar
1/4 cup chicken broth
1 teaspoon cornstarch
1 teaspoon sesame oil

Procedure:

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 2 tbsp oil to heated wok, and stir fry beef, until it loses its pink color. Remove to serving bowl. Add 2 more tbsp 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 scallions and garlic for several secs. (Do not let garlic burn.) Return beef, peanuts, and peppers to wok, and stir fry a few secs, to combine. Add water chestnuts, and combined sauce ingredients, and stir fry until heated through, and thickened. Makes 4 to 6 servings.