Kung Pao Beef

• Prep

  
  40
  min
  

• Entire

  
  1
  hr
  
  
  15
  min
  

• Servings

  
  5
  

• 1
  
  

  pound pork flank or boneless sirloin steak

• 1
  
  

  teaspoon vegetable oil

• 2
  
  

  teaspoons cornstarch

• 1/8
  
  

  teaspoon white pepper

• 2
  
  

  tablespoons vegetable oil

• 2
  
  

  hot green chilies, seeded and decrease into very thin slices

• 2
  
  

  medium green onions, decrease diagonally into 1-ride objects

• 1
  
  

  medium crimson bell pepper, decrease into 3/4-ride squares

• 2
  
  

  garlic cloves, finely chopped

• 1
  
  

  teaspoon finely chopped gingerroot

• 2
  
  

  tablespoons Chinese language brown sauce

• 1/2
  
  

  cup diced canned bamboo shoots

• 1
  
  

  teaspoon sugar

• 1/2
  
  

  cup peanuts

Steps

Tricks from the Betty Crocker Kitchens

• tip 1

  
  Hot stuff! Put on rubber or plastic gloves when seeding and slicing chili peppers to guard your skin from the oils that naturally happen in chilies.
  

• tip 2

  
  Bored with uncomplicated white rice? Support this skedaddle-fry over brown rice or couscous.
  

Nutrition

285 Energy, 18 g Entire Tubby, 24 g Protein, 9 g Entire Carbohydrate