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Title: Mongolian Beef
Categories: Beef Entree Meat Hot
Yield: 4 Servings
| 4 | c | Peanut oil |
| 15 | Green onion tops | |
| 1 | tb | Minced ginger |
| 1 | lb | Flank or sirloin steak |
| 1 1/2 | tb | Water chestnut flour |
| 2 | Egg whites | |
| 1 | Pinch salt | |
| 1 | Cornstarch paste | |
| SAUCE | ||
| 1 | ts | Chili paste with garlic |
| 1/4 | c | Chicken stock |
| 2 | tb | Dark soy sauce |
| 1 | Pinch sugar | |
| 1 1/2 | tb | 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 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. 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.
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