Yield: 4 Servings
|1 pounds||Beef flank steak, sliced thin across the grain|
|1 tablespoon||Light soy sauce|
|1 tablespoon||Dry sherry|
|½ teaspoon||Freshly grated ginger|
|4 cups||Peanut oil for deep frying|
|1 tablespoon||Peanut oil|
|2 eaches||Cloves garlic, sliced thin|
|8 eaches||Green onions, cut Chinese style|
|1 pinch||MSG (opt)|
|Freshly ground black pepper to taste - USE LOTS|
Marinate the cut meat in the soy, wine and ginger. Mix well and let sit for 15 minutes. Drain the marinade well and separate the meat into individual pieces. In a wok of deep pan heat the oil for deep frying to 375 degrees. Add the meat all at once and stir a bit to separate. Remove after one minute and drain the meat in a colander.
Heat the wok again and add the oil for chowing. Add the garlic and green onions and chow for just a moment. Add the drained meat and all remaining ingredients, using plenty of black pepper. Chow until the meat is hot, and serve.