Ingredients :

• 1-1/2 pounds flank steak, sliced diagonally into bite-size pieces
• 1/2 tsp salt
• 1 egg white
• 1 tbsp cornstarch
• 4 tbsp peanut oil, divided
• 1/2 cup skinless roasted peanuts
• 10 whole dried red chili peppers
• 2 green onions, cut into 1/2-inch lengths
• 2 cloves garlic, minced
• 1/2 cup diced water chestnuts

Sauce Ingredients :

• 1 tsp chili paste with garlic
• 2 tbsp soy sauce
• 1 tbsp sherry
• 1 tsp rice vinegar
• 1 tsp sugar
• 1/4 cup chicken broth
• 1 tsp cornstarch
• 1 tsp sesame oil

How to Prepare :

• 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 tbsps oil to heated wok and stir-fry beef till it loses its pink color.
• Remove to serving bowl.
• Add two more tbsps 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.