Mongolian Beef

Photo: flickr user crd!

Ingredients

4 cups Peanut oil

15 Green onion tops

1 tablespoon Minced ginger

1 pound Flank or sirloin steak

tablespoon Water chestnut flour

2 Egg whites

1 Pinch salt

1 tablespoon Cornstarch paste

1 teaspoon Chili paste with garlic

cup Chicken stock

2 tablespoons Dark soy sauce

1 Pinch sugar

tablespoon Dry sherry

Preparation

Preparation: Cut tops of green onions into 2" long pieces. Combine sauce 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 until frothy. Add steak, & 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.

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.

Serves 4 -