Mongolian Beef 2

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[edit] Ingredients

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

SAUCE:

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

[edit] 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