Mongolia Beef

This is so good :)

 

4 cups peanut oil

15 green onion tops

1 tb. minced ginger

1 lb. flank or sirloin steak

1 1/2 tb. water chestnut flour

2 egg whites

1 pinch salt

cornstarch paste

Sauce:

1 ts. chili paste with garlic

1/4 cup chicken stock

2 tb. dark soy sauce

1 pinch sugar

1 1/2 tb. dry sherry, optional

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 & 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 abd coated. Push beef out of sauce, dribble in cornstarch paste to lightly thicken. Recombine. Serve immediately. NOTE: You can use cornstarch or regular flour for the water chestnut flour.