| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Chinese |
Main dish, Beef, Chinese, Ethnic |
4 |
Servings |
INGREDIENTS
| 4 |
c |
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 |
pn |
Salt |
|
|
Cornstarch paste |
| 1 |
ts |
Chili paste with garlic |
| 1/4 |
c |
Chicken stock |
| 2 |
tb |
Dark soy sauce |
| 1 |
pn |
Sugar |
| 1 1/2 |
tb |
Dry sherry |
INSTRUCTIONS
SAUCE:
Servings: 4
Preparation: Cut tops of green onions into 2" long pieces. 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 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.
Serves 4
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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