Mongolian Beef

---------- Recipe via Meal-Master (tm) v8.01

Title: Mongolian Beef
Categories: Beef, Oriental
Yield: 4 servings

4 c peanut oil 1 1/2 tb water chestnut flour
15 ea green onion tops 2 ea egg whites
1 tb minced ginger 1 ea pinch salt
1 lb flank or sirloin steak 1 ea cornstarch paste

-----------------------------------SAUCE-----------------------------------
1 ts chili paste with garlic 1 ea pinch sugar
1/4 c chicken stock 1 1/2 tb dry sherry
2 tb dark soy sauce

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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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