| 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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