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Mongolian Beef #1

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MONGOLIAN BEEF #1
 Categories: Chinese, Beef
      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
      1    Cornstarch Paste

MMMMM---------------------------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
 
  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.
 
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