Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 pn Salt
Cornstarch paste

---------------------------SAUCE--------------------------------
1 ts Chili paste with garlic
1/4 c Chicken stock
2 tb Dark soy sauce
1 pn 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.

From: Sandee Eveland

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