Mongolian Beef #1
beef, chinese
4 cup peanut oil
15 green onion tops
1 tablespoon minced ginger
1 lb flank or sirloin steak
1 1/2 tablespoon water chestnut flour
2 egg whites
1 pinch salt
1 cornstarch paste
----SAUCE----
1 teaspoon chili paste with garlic
1/4 cup chicken stock
2 tablespoon dark soy sauce
1 pinch sugar
1 1/2 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 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. From: Ghislaine Dumont Date: 12 May 97 National Cooking Echo Ä
Yield: 4 servings