KUNG PAO BEEF


1 pound beef boneless sirloin or flank steak
1 tablespoon vegetable oil
2 teaspoons cornstarch
1/2 teaspoon salt
1 dash white pepper
2 hot green chiles
2 green onions (with tops)
1 red bell pepper
2 tablespoons vegetable oil
2 tablespoons vegetable oil
2 teaspoons finely chopped garlic
1 teaspoon finely chopped ginger root
2 tablespoons brown bean sauce
1/2 cup diced canned bamboo shoots
1 teaspoon sugar
1/2 cup skinless raw peanuts, roasted

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 chiles 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 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 onions. Sprinkle with peanuts.