Kung Pao Beef

--: 1 1/2 pounds flank steak -- 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 whole red chili peppers -- dried

2 green onions -- cut in 1/2" pieces

2 cloves garlic -- minced

1/2 cup waterchestnuts -- diced

--Sauce: 1 teaspoon chili paste with garlic

2 tablespoons soy sauce

1 tablespoon sherry

1 teaspoon rice vinegar

1 teaspoon sugar

1/4 cup chicken broth

1 teaspoon cornstarch

1 teaspoon sesame oil

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.