Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c peanut oil 1 1/2 tb water chestnut flour
15 ea green onion tops 2 ea egg whites
1 tb minced ginger 1 ea pinch salt
1 lb flank or sirloin steak 1 ea cornstarch paste

-----------------------------------SAUCE-----------------------------------
1 ts chili paste with garlic 1 ea pinch sugar
1/4 c chicken stock 1 1/2 tb dry sherry
2 tb dark soy sauce

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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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