| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1 | lb | Lean beef |
| 1 | Scallion stalk | |
| 1 | sl | Fresh ginger root |
| 2 | tb | Soy sauce |
| 2 | tb | Sherry |
| 1 | tb | Cornstarch |
| 1 | Egg white | |
| Oil for deep-frying | ||
| 4 | tb | Soy sauce |
| 1/2 | ts | Sugar |
| 1 1/2 | ts | Sesame oil |
INSTRUCTIONS
1. 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. 2. 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. 3. Drain meat well, discarding marinade. Wipe out bowl. Blot beef dry with paper toweling and return to bowl. 4. Mix cornstarch and egg white to make a batter. Add to beef and toss gently to coat. Meanwhile, heat oil. 5. Add beef a few slices at a time, and deep-fry until golden (1 to 2 minutes). Drain on paper toweling. 6. 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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