Mongolian Beef

Servings: 4
Ingredients:

4 c  peanut oil
15 ea green onion tops
1 T  minced ginger
1 lb flank or sirloin steak
1 1/2 T  water chestnut flour
2 ea egg whites
1 ea pinch salt
1 ea cornstarch paste
---------------------------SAUCE---------------------------
1 t  chili paste with garlic
1/4 c  chicken stock
2 T  dark soy sauce
1 ea pinch sugar
1 1/2 T  dry sherry

Preparation: Cut tops of green
onions into 2′ long pieces. Combine sauce ingredients
in small bowl and stir thoroughly. Cut steak across the
grain into thin slices, about 1/2′ deep by 2′ long.
In bowl big enough to hold meat, combine egg whites,
salt and water chestnut flour. Beat with chopstick
until frothy. Add steak, and use fingers to coat each
slice. Deep-frying: In wok, heat oil to moderately
hot. When ready, piece of coated meat will rise to
surface immediately. Fry meat in small batches; drop
in 1 slice at a time to avoid sticking. Cook until
lightly brown, about 1 minute. Drain on Chinese
strainer or paper bag. Stir-frying: Remove all but 2
T of oil from wok. With wok at medium heat, quickly
stir-fry green onions and ginger for about 20 seconds.
Add sauce; bring to boil on high heat while stirring.
Add beef all at once, and toss with sauce until beef is
hot and coated. Push beef out of sauce, dribble in
cornstarch paste to lightly thicken. Recombine.
Serve immediately.

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