Our supreme need, our only need, is to know God, the living God, and the power of His might. We need nothing else. It is just that, the power of the living God, to know that the living God is among us and that nothing else matters… I say, forget everything else. Forget everything else. We need to realize the presence of the living God amongst us. Let everything else be silent. This is no time for minor differences. We all need to know the touch of the power of the living God.

Martyn Lloyd-Jones

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
Posted to MC-Recipe Digest V1 #993 by Gr8seeksM8 <Gr8seeksM8@aol.com> on
Jan 8, 1998

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