Asian: Kung Pao Beef by Recipe Cottage

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	Kung Pao Beef

		Kung Pao Beef 1/2 c peanuts 1 lb beef flank or boneless sirloin steak 5 T oil 2 t cornstarch 1/2 t salt dash white pepper 2 hot green chiles 2 green onions (with tops) 1 red bell pepper 2 t finely chopped garlic 1 t finely chopped ginger root 2 T brown bean sauce 1/2 c diced canned bamboo shoots 1 t sugar Heat 1 cup oil in wok to 350F. Fry 1/2 cup skinless raw peanuts until light brown. Drain on paper towels. Sprinkle lightly with salt. Trim fat from beef steak and cut beef into 3/4-inch cubes. Toss together beef, 1 tablespoon oil, cornstarch, salt and white pepper in medium bowl. Cover and refrigerate 30 minutes. Remove seeds and membranes from chiles. Cut chiles into very thin slices. Cut green onions diagonally into 1-inch pieces. Cut bell pepper into 3/4-inch squares. Heat wok or large heavy skillet until very hot. Add 2 tablespoons oil and tilt wok to coat side. Add beef and stir-fry 2 minutes or until beef is brown. Remove beef from wok. Heat wok until very hot. Add 2 tablespoons oil and tilt wok to coat side. Add chiles, garlic, ginger root, bean sauce and bamboo shoots. Stir-fry 1 minute. Add beef, bell pepper and sugar. Stir-fry 1 minute. Stir in green onions and sprinkle with peanuts.