Ingredients
1
pound beef 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 cut into very thin slices
2
medium green onions, cut diagonally into 1-inch pieces
1
medium red bell pepper, cut into 3/4-inch squares
2
garlic cloves, finely chopped
1
teaspoon finely chopped gingerroot
2
tablespoons Chinese brown sauce
1/2
cup diced canned bamboo shoots
1
teaspoon sugar
1/2
cup peanuts
Preparation
Remove fat from beef. Cut beef into 3/4-inch cubes. Toss beef, 1 teaspoon oil, the cornstarch and white pepper in medium glass or plastic bowl. Cover and refrigerate 30 minutes.
Heat wok or 12-inch skillet over high heat. Add 1 tablespoon of the 2 tablespoons oil; rotate wok to coat side. Add beef; stir-fry about 2 minutes or until beef is brown. Remove beef from wok.
Add remaining 1 tablespoon oil; rotate wok to coat side. Add chilies, onions, bell pepper, garlic, gingerroot, brown sauce, bamboo shoots and sugar; stir fry 1 minute. Add beef; heat through. Sprinkle with peanuts.
