Recipe: Mongolian Beef

MONGOLIAN BEEF

15 green onion tops
FOR THE SAUCE:
1 teaspoon chili paste with garlic
1/4 cup chicken stock
2 tablespoon dark soy sauce
1 pinch sugar
1 1/2 tablespoon dry sherry
FOR THE BEEF:
1 lb flank or sirloin steak
2 egg whites
1 1/2 tablespoon water chestnut flour
1 pinch salt
FOR DEEP-FRYING:
4 cups peanut oil
FOR STIR-FRYING:
1 tablespoon minced ginger
1 cornstarch paste

PREPARATION:
Cut tops of green onions into 2-inch long pieces. Combine sauce ingredients in small bowl and stir thoroughly. Set aside.

Cut steak across the grain into thin slices, about 1/2-inch deep by 2-inches 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 tablespoon 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. Serve immediately.

Makes 4 servings