Chinese: Mongolian Beef 2

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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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