Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Beef boneless sirloin or 2 tb Vegetable oil
-flank steak 2 tb Vegetable oil
1 tb Vegetable oil 2 ts Finely chopped garlic
2 ts Cornstarch 1 ts Finely chopped ginger root
1/2 ts Salt 2 tb Brown bean sauce
1 ds Of white pepper 1/2 c Diced canned bamboo shoots
2 Hot green chilies 1 ts Sugar
2 Green onions (with tops) 1/2 c Skinless raw peanuts,
1 Red bell pepper -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.

Betty Crocker Creative Recipes No.54, March 1991

Browse by categories