Yield: 4 servings
|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|
|\N \N||Cornstarch paste|
|1 teaspoon||Chili paste with garlic|
|¼ cup||Chicken stock|
|2 tablespoons||Dark soy sauce|
|1½ tablespoon||Dry sherry|
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.