Mongolian Beef #1

Serves:

Ingredients:

4 c Peanut Oil
1 pn Sugar
2 tb Dark Soy Sauce
1/4 c Chicken Stock
1 ts Chili Paste With Garlic
--------- SAUCE ---------
1 Cornstarch Paste
1 pn Salt
2 Egg Whites
1 1/2 tb Water Chestnut Flour
1 lb Flank Or Sirloin Steak
1 tb Minced Ginger
15 Green Onion Tops
1 1/2 tb Dry Sherry

Method:

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.