See below ingredients and instructions of the recipe
4 c Peanut oil Cornstarch paste
15 Green onion tops SAUCE:
1 tb Minced ginger 1 ts Chili paste with garlic
1 lb Flank or sirloin steak 1/4 c Chicken stock
1 1/2 tb Water chestnut flour 2 tb Dark soy sauce
2 Egg whites 1 pn Sugar
1 pn Salt 1 1/2 tb Dry sherry
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
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.