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 |
1 teaspoon | Chili paste with garlic |
¼ cup | Chicken stock |
2 tablespoons | Dark soy sauce |
1 pinch | Sugar |
1½ tablespoon | Dry sherry |
SAUCE
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
Posted to MC-Recipe Digest V1 #993 by Gr8seeksM8<Gr8seeksM8@...> on Jan 8, 1998