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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
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

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. 4-6 servings

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