Recipe - Mongolian Beef

4 cup Peanut Oil
15 Green Onion Tops
1 tablespoon Minced Ginger
1 pound Flank Or Sirloin Steak
1 One half tablespoon Water Chestnut Flour
2 Egg Whites
1 pn Salt
1 Cornstarch Paste

SAUCE
1 teaspoon Chili Paste With Garlic
One fourth cup Chicken Stock
2 tablespoon Dark Soy Sauce
1 pn Sugar
1 One half 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. Deepfrying: 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. Stirfrying: Remove all but 2 T of oil
from wok. With wok at medium heat, quickly stirfry 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini