Mongolian Beef I

Ingredients
SAUCE:
 * 1) 4 cup Peanut oil
 * 2) 15 Green onion tops
 * 3) 1 tbl	Minced ginger
 * 4) 1 lb	Flank or sirloin steak
 * 5) 1 1/2 tbl	Water chestnut flour
 * 6) 2Egg whites
 * 7) 1pchSalt
 * 8) Cornstarch paste


 * 1) 1 tsp	Chili paste with garlic
 * 2) 1/4 cup Chicken stock
 * 3) 2 tbl	Dark soy sauce
 * 4) 1 pch	Sugar
 * 5) 1 1/2	tbl Dry sherry

Directions

 * 1) Servings: 4
 * 2) Preparation: Cut tops of green onions into 2" long pieces. Combine sauce
 * 3) ingredients in small bowl & 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 & water chestnut flour. Beat with chopstick
 * 4) until frothy. Add steak, & use fingers to coat each slice.
 * 5) 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.
 * 6) Stir-frying: Remove all but 2 T of oil from wok. With wok at medium heat, quickly stir-fry green onions & ginger for about 20 seconds. Add sauce; bring to boil on high heat while stirring. Add beef all at once, & toss with sauce until beef is hot & coated. Push beef out of sauce, dribble in cornstarch paste to lightly thicken. Recombine. Serve immediately