| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean beef |
| 1 |
lg |
Onion |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Sherry |
| 1 |
|
Egg white |
|
|
Oil for deep-frying |
| 2 |
tb |
Oil |
| 2 |
tb |
Stock |
INSTRUCTIONS
1. Cut beef against the grain in slices 1/4 to 1/8 inch, then in strips
1/2 by
1-1/2 inches. Slice onion.
2. Combine cornstarch, soy sauce and sherry, and mix well. Stir in egg
white. Add beef strips and toss gently to coat. Meanwhile, heat oil.
3. Add beef strips a few at a time, stirring constantly. Deep-fry only 1/2
minute. Drain on paper toweling.
4. Heat remaining oil. Add sliced onion and stir-fry until translucent.
Return beef only to reheat, stir-frying about 1 minute.
5. Add stock and cook, stirring, 1/2 minute more. Serve hot.
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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