Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Peanut oil 1 1/2 T Water chestnut flour
15 ea Green onion tops 2 ea Egg whites
1 T Minced ginger 1 ea Pinch salt
1 lb Flank or sirloin steak 1 ea Cornstarch paste

---------------------------SAUCE--------------------------------
1 t Chili paste with garlic 1 ea Pinch sugar
1/4 c Chicken stock 1 1/2 T Dry sherry
2 T Dark soy sauce

+++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++++++++++++++++++ Preparation: Cut tops of green onions into 2"
long pieces. Combine sauce ingredients in small bowl and 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 and water
chestnut flour. Beat with chopstick until frothy. Add steak, and 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
and ginger for about 20 seconds.
Add sauce; bring to boil on high heat while stirring.
Add beef all at once, and toss with sauce until beef is hot and coated.
Push beef out of sauce, dribble in cornstarch paste to lightly
thicken. Recombine.
Serve immediately.

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