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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

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.


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