Chinese: mongolian beef 2

Yield: 4 servings

Measure Ingredient
4 cups Peanut oil
15 \N Green onion tops
1 tablespoon Minced ginger
1 pounds Flank or sirloin steak
1½ tablespoon Water chestnut flour
2 \N Egg whites
1 pinch Salt
\N \N Cornstarch paste
\N \N SAUCE:
1 teaspoon Chili paste with garlic
¼ cup Chicken stock
2 tablespoons Dark soy sauce
1 pinch Sugar
1½ tablespoon 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 ½" 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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