Kung Pao Beef (Or Chicken) - cooking recipe

Ingredients

1 lb sirloin steak, cut into cubes (See Note below)
1 teaspoon olive oil
2 teaspoons cornstarch
1/8 teaspoon pepper
2 ounces diced green chilies
1 red pepper, cut into squares or slices
2 -3 scallions, cut into 1 inch pieces
1/2 cup canned diced bamboo shoot
2 cloves garlic, minced or chopped
1 teaspoon ginger
1 teaspoon sugar
1 tablespoon hot chili oil (or more, for added spiciness)
3 dashes hot sauce (optional)
2 tablespoons olive oil
1/2 cup peanuts

Preparation

Note: You may also use beef stew meat but make sure that it is a high quality\r\nmeat.
Place beef in bowl and sprinkle with 1 tsp olive oil, cornstarch, and pepper. Toss well.
Cover and place in fridge for at least 30 minutes before cooking.
Heat 1 tbs olive oil in electric skillet or wok on high heat.
Add beef and and stir fry until meat is brown (about 2 minutes).
Remove beef.
Add 1 tbs olive oil to skillet and then add scallions, bell pepper, bamboo shoots, garlic, ginger, sugar, and green chiles.
Stir fry for 1 minute or so.
Add beef, hot chile oil, and hot sauce, and stir well.
Allow to heat thru.
Sprinkle with peanuts and stir just before serving.