Ingredients
- 10 chili peppers (whole red dried)
- 2 green onions in (cut)
- 2 garlic (cloves minced)
- 1 egg (white)
- 400 gr flank steak bite size (sliced diagonally into pieces)
- 120 ml waterchestnuts (diced)
- 100 gr peanuts (skinless)
- 60 ml peanut oil divided
- 60 ml chicken broth
- 30 ml soy sauce
- 16 ml sherry
- 8 gr cornstarch
- 5 ml sesame oil
- 4 gr sugar
- 3 gr chili paste with garlic
- 3 gr cornstarch
- 5 ml rice vinegar
- 1 gr salt
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.
