Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Peanut oil 2 ea Egg whites
1 tb Minced ginger 1 x -----------sauce------------
1 1/2 tb Water chestnut flour 1 ts Chili paste with garlic
1 ea Pinch salt 1/4 c Chicken stock
1 ea Cornstarch paste 1 ea Pinch sugar
15 ea Green onion tops 2 tb Dark soy sauce
1 lb Flank or sirloin steak 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. Submitted By KATHERINE WALDEN On 09-29-94

Browse by categories