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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