Recipe - Deep-Fried Chinese Steak

1 pound Lean beef
1 Scallion stalk
1 sl Fresh ginger root
2 tablespoon Soy sauce
2 tablespoon Sherry
1 tablespoon Cornstarch
1 Egg white
Oil for deepfrying
4 tablespoon Soy sauce
One half teaspoon Sugar
1 One half teaspoon Sesame oil

1. Cut beef against the grain in 1/4inch slices. Then pound paperthin
with flat side of a cleaver or bottom of a glass jar.

2. Mince scallion and ginger root and combine in a deep bowl with soy sauce
and sherry. Add beef and toss gently. Let stand 1 to 1One half hours, turning
meat occasionally.

3. Drain meat well, discarding marinade. Wipe out bowl. Blot beef dry with
paper toweling and return to bowl.

4. Mix cornstarch and egg white to make a batter. Add to beef and toss
gently to coat. Meanwhile, heat oil.

5. Add beef a few slices at a time, and deepfry until golden (1 to 2
minutes). Drain on paper toweling.

6. In a saucepan, heat remaining soy sauce, sugar and sesame oil. Pour over
beef and serve hot. VARIATION: In step 6, instead of pouring heated sauce
over the beef, serve it separately as a dip.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.