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Add a photoServings: 4
Ingredients
- 4 c. Peanut oil
- 15 x Green onion tops
- 1 Tbsp. Chopped ginger
- 1 lb Flank or possibly sirloin steak
- 1 1/2 Tbsp. Water chestnut flour
- 2 x Egg whites
- 1 pch Salt Cornstarch paste
- 1 tsp Chili paste with garlic
- 1/4 c. Chicken stock
- 2 Tbsp. Dark soy sauce
- 1 pch Sugar
- 1 1/2 Tbsp. Dry sherry
Directions
- Servings: 4
- Preparation: Cut tops of green onions into 2" long pcs. 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 sufficient to hold meat, combine egg whites, salt & water chestnut flour. Beat with chopstick
- till frothy. Add in steak, & use fingers to coat each slice.
- Deep-frying: In wok, heat oil to moderately warm. 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 till lightly brown, about 1 minute. Drain on Chinese strainer or possibly paper bag.
- Stir-frying: Remove all but 2 Tablespoons of oil from wok. With wok at medium heat, quickly stir-fry green onions & ginger for about 20 seconds. Add in sauce; bring to boil on high heat while stirring. Add in beef all at once, & toss with sauce till beef is warm & coated. Push beef out of sauce, dribble in cornstarch paste to lightly thicken. Recombine. Serve immediately.
- Serves 4
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