Ingredients
- 15 green onion tops
- 2 egg whites
- 1 cornstarch paste
- 950 ml peanut oil
- 450 gr flank
- 60 ml chicken stock
- 10 ml dark soy sauce
- 7 ml water chestnut flour
- 7 ml dry sherry
- 5 gr ginger (minced)
- 3 gr chili paste with garlic
- 1 gr salt
- 1 gr sugar
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ Preparation: Cut tops of green onions into 5 cm long pieces. Combine sauce ingredients in small bowl & stir thoroughly. Cut steak across the grain into thin slices, about 1 cm deep by 5 cm 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.