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. 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. 2Add beef all at once, & toss with sauce until beef is hot & coated. Push beef out of sauce, dribble in cornstarch paste to lightly thicken.
2. 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.
3. Recombine. Serve immediately.
4. Serves 4 –

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