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Chinese: Mongolian Beef 2

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHINESE: MONGOLIAN BEEF 2
 Categories: Main dish, Beef, Chinese, Ethnic
      Yield: 4 Servings
 
      4 c  Peanut oil
     15    Green onion tops
      1 tb Minced ginger
      1 lb Flank or sirloin steak
  1 1/2 tb Water chestnut flour
      2    Egg whites
      1 pn Salt
           Cornstarch paste
           SAUCE:
      1 ts Chili paste with garlic
    1/4 c  Chicken stock
      2 tb Dark soy sauce
      1 pn Sugar
  1 1/2 tb Dry sherry
 
  Servings: 4
  
  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. 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.
  
  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.
  
  Serves 4
 
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