Mongolian Beef

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
Instructions:

1. 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. In bowl big enough to hold meat, combine egg whites, salt & water chestnut flour. Beat with chopstick until frothy.
4. 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. 2
5. 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.
6. 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.
7. Recombine.
8. Serve immediately.
9. Serves 4 –

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