1 T Light soy sauce 2 ts Rice wine 1 ts Sesame oil half ts Salt 3 T Cornstarch 1 T Flour 2 c Oil

1.5 T Oil 5 Dried chiles; halved 3 T Garlic; finely sliced 1 ts Salt 3 T Sugar half c ;Water 1 ts Cornstarch; mixed with 1 ts ;Water

PLACE THE MEAT in the freezer for about 20 minutes, or until it is firm to the touch. Cut it into slices against the grain, then finely shred the slices. Combine the meat with the marinade and mix very well. Soak the dried chiles in warm water. When they are soft and pliable, cut them in half. Heat a wok or large skillet until it is hot. Add the 2 cups of oil and when it is very hot and almost smoking, deep-fry the beef in 2 batches. Remove with a slotted spoon and drain the meat in a colander. Heat a small saucepan and when it is hot, add the 1.5 tablespoons oil, garlic and chilies and stir-fry for 20 seconds. Then add the rest of the sauce ingredients and simmer for 2 minutes. Keep warm. Reheat the oil in the wok until it is very hot. Deep-fry the beef again until it is very crisp, about 1 minute. Remove the beef with a slotted spoon, drain on paper towels and place on a warm platter. Gently toss the beef with the sauce and serve immediately. Serves 4 as part of a Chinese meal, or 2 as a single dish.

KEN HOM PRODIGY GUEST CHEFS COOKBOOK per Karen Mintzias