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CATEGORY CUISINE TAG YIELD
Meats, Eggs Chinese Meat 4 Servings

INGREDIENTS

1 lb Lean beef
1 Scallion stalk
1 Fresh ginger root
2 T Soy sauce
2 T Sherry
1 T Cornstarch
1 Egg white
Oil for deep-frying
4 T Soy sauce
1/2 t Sugar
1 1/2 t Sesame oil

INSTRUCTIONS

Cut beef against the grain in 1/4-inch slices. Then pound paper-thin
with flat side of a cleaver or bottom of a glass jar. Mince scallion
and ginger root and combine in a deep bowl with soy sauce and sherry.
Add beef and toss gently. Let stand 1 to 1-1/2 hours, turning meat
occasionally. Drain meat well, discarding marinade. Wipe out bowl.
Blot beef dry with paper toweling and return to bowl. Mix cornstarch
and egg white to make a batter. Add to beef and toss gently to coat.
Meanwhile, heat oil. Add beef a few slices at a time, and deep-fry
until golden (1 to 2 minutes). Drain on paper toweling. In a  saucepan,
heat remaining soy sauce, sugar and sesame oil. Pour over  beef and
serve hot. VARIATION: In step 6, instead of pouring heated  sauce over
the beef, serve it separately as a dip.  From <The Thousand Recipe
Chinese Cookbook>, ISBN 0-517-65870-4.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 354
Calories From Fat: 232
Total Fat: 25.2g
Cholesterol: 85.1mg
Sodium: 893.9mg
Potassium: 381mg
Carbohydrates: 5.6g
Fiber: <1g
Sugar: 1.2g
Protein: 22.4g


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