Kung Pao Beef

Description
A beefy version of the Kung Pao - this red-hot Chinese recipe starts off with real beef, spices, and vegetables, and is rich with the bold aroma while cooked to perfection.

For the main beef base

 * 1 ½ lb. flank steaks, partially frozen
 * ½ teaspoon salt
 * 1 egg white, reserving 1 yolk
 * 4 tablespoons peanut oil, divided
 * ½ cup dry, roasted peanuts
 * 10 whole, dried chili peppers
 * 1 red bell pepper, cut into pieces
 * 2 green onions, cut into ½-inch pieces
 * ½ teaspoon grated ginger
 * ½ cup water chestnut
 * steamed rice

For the sauce

 * 1 teaspoon chili paste with garlic
 * 2 tablespoons soy sauce
 * 1 tablespoon rice wine or (1 tablespoon dry sherry)
 * 1 teaspoon rice vinegar
 * 1 teaspoon sugar, brown or white only
 * ¼ cup chicken broth
 * 1 teaspoon cornstarch
 * 2 teaspoons dark sesame oil

Directions

 * 1) Slice beef diagonally, across the grain, into thin slices. Combine beef, salt, egg white, and cornstarch.
 * 2) Toss together until well mixed and set aside.
 * 3) Stir together all ingredients for the sauce in a small bowl and set aside. Add two tablespoons oil to the wok and stir-fry beef until just browned.
 * 4) Remove from the wok.
 * 5) Add 2 more tablespoons oil, peanuts, and the hot peppers to the wok and cook until the peppers turn dark.
 * 6) Add more oil and bell peppers to the wok and cook for one minute, then reduce heat on the wok.
 * 7) Add green onions, ginger and garlic to bell peppers and cook for a few moments only but do not let garlic burn.
 * 8) Add beef and peanut/pepper mixture back into the wok and stir to blend.
 * 9) Add chopped water chestnuts and sauce mixture and cook until heated through. Serve with steamed rice.