Mongolian Beef I

Description

 * Servings: 4

Ingredients

 * 4 cups peanut oil
 * 15 green onion tops
 * 1 tbsp minced ginger
 * 1 lb flank or sirloin steak
 * 1½ tbsp water chestnut flour
 * 2 egg whites
 * 1 pinch salt
 * cornstarch paste

Sauce

 * 1 tsp chile paste with garlic
 * ¼ cup chicken stock
 * 2 tbsp dark soy sauce
 * 1 pinch sugar
 * 1½ tbsp dry sherry

Directions

 * 1) Cut tops of green onions into 2" long pieces.
 * 2) Combine sauce ingredients in small bowl and stir thoroughly.
 * 3) Cut steak across the grain into thin slices, about ½" deep by 2" long.
 * 4) In bowl big enough to hold meat, combine egg whites, salt and water chestnut flour.
 * 5) Beat with chopstick until frothy.
 * 6) Add steak, and use fingers to coat each slice.

Deep-frying

 * 1) In wok, heat oil to moderately hot.
 * 2) When ready, piece of coated meat will rise to surface immediately.
 * 3) Fry meat in small batches; drop in 1 slice at a time to avoid sticking.
 * 4) Cook until lightly brown, about 1 minute.
 * 5) Drain on Chinese strainer or paper bag.

Stir-frying

 * 1) Remove all but 2 tbsp of oil from wok.
 * 2) With wok at medium heat, quickly stir-fry green onions and ginger for about 20 seconds.
 * 3) Add sauce; bring to boil on high heat while stirring.
 * 4) Add beef all at once, and toss with sauce until beef is hot and coated.
 * 5) Push beef out of sauce, dribble in cornstarch paste to lightly thicken.
 * 6) Recombine.
 * 7) Serve immediately.