Kung Pao Beef - cooking recipe

Ingredients

Beef
1 1/2 lbs flank steaks, sliced diagonally into bite size pieces
1/2 teaspoon salt
1 egg white
1 tablespoon cornstarch
4 tablespoons peanut oil, divided
1/2 cup peanuts, skinless roasted
10 red chili peppers, dried whole
2 green onions, cut in 1/2-inch pieces
2 cloves garlic, minced
1/2 cup water chestnut, diced
Sauce
1 teaspoon chili paste with garlic
2 tablespoons soy sauce
1 tablespoon dry sherry
1 teaspoon rice vinegar
1 teaspoon sugar
1/4 cup chicken broth
1 teaspoon cornstarch
1 teaspoon sesame oil

Preparation

Combine beef, salt, egg white, and cornstarch. Mix well by hand and
set aside. In a small bowl, blend all sauce ingredients. Set aside.
Add two tablespoons oil to heated wok and stir fry beef till it loses
its pink color. Remove to serving bowl. Add two more tablespoons oil
to same wok.
Toss peanuts and chili peppers in the wok and stir fry
until peppers turn dark red. Remove from wok and add to beef. Lower
heat. If necessary, add more oil. Stir fry green onions and garlic
for several seconds. (Do not let garlic burn.)
Return beef, peanuts
and peppers to wok and stir fry a few seconds to combine. Add water
chestnuts and combined sauce ingredients and stir fry till heated
through and thickened.