Mongolian Beef

Ingredients

• Servings: 4
• 4 cups peanut oil
• 15 green onion tops
• 1 tablespoon ginger, minced
• 1 lb flank steaks or 1 lb sirloin steak
• 1 1/2 tablespoons water chestnut flour
• 2 egg whites
• 1 pinch salt
• cornstarch paste
• 1 teaspoon chili paste with garlic
• 1/4 cup chicken stock
• 2 tablespoons dark soy sauce
• 1 pinch sugar
• 1 1/2 tablespoons dry sherry

Recipe

• 1 preparation: cut tops of green onions into 2" long pieces.
• 2 combine sauce ingredients in small bowl & stir thoroughly.
• 3 cut steak across the grain into thin slices, about 1/2" deep by 2" long.
• 4 in bowl big enough to hold meat, combine egg whites, salt & water chestnut flour.
• 5 beat with chopstick until frothy.
• 6 add steak, & use fingers to coat each slice.
• 7 deep-frying: in wok, heat oil to moderately hot.
• 8 when ready, piece of coated meat will rise to surface immediately.
• 9 fry meat in small batches; drop in 1 slice at a time to avoid sticking.
• 10 cook until lightly brown, about 1 minute.
• 11 drain on chinese strainer or paper bag.
• 12 stir-frying: remove all but 2 t of oil from wok.
• 13 with wok at medium heat, quickly stir-fry green onions & ginger for about 20 seconds.
• 14 add sauce; bring to boil on high heat while stirring.
• 15 add beef all at once, & toss with sauce until beef is hot & coated.
• 16 push beef out of sauce, dribble in cornstarch paste to lightly thicken.
• 17 recombine.
• 18 serve immediately.