1
lb. Beef boneless sirloin or flank steak
1
tablespoon Vegetable oil
2 teaspoon
Cornstarch
1/2
teaspoon Salt
1
dash white pepper
2
Hot green chilies
2
Green onions (with tops)
1
Red bell pepper
2
tablespoons Vegetable oil
2
tablespoons Vegetable oil
2
teaspoon Finely chopped garlic
1
teaspoon Finely chopped ginger root
2
tablespoon Brown bean sauce
1/2
cup Diced canned bamboo shoots
1
teaspoon Sugar
1/2
cup Skinless raw peanuts, roasted
Trim
fat from beef steak; cut beef into 3/4-inch
cubes.
Toss beef, 1 tablespoon oil, the cornstarch,
salt
and white pepper in glass or plastic bowl. Cover
and
refrigerate 30 minutes.
Cut
chilies into thin slices (remove seeds and
membrane
if desired). Cut onions diagonally into
1-inch
pieces. Cut bell pepper into 3/4 inch squares.
Heat
12-inch skillet or wok until very hot. Add 2
tablespoons
oil; rotate skillet to coat bottom. Add
beef;
stir-fry 2 minutes or until beef is brown.
Remove
beef from skillet.
Heat
skillet until very hot. Add 2 tablespoons oil;
rotate
skillet to coat bottom. Add chilies, garlic,
ginger
root, bean sauce and bamboo shoots; stir-fry 1
minute.
Add beef, bell pepper and sugar; stir-fry 1
minute.
Stir in onions. Sprinkle with peanuts.