INGREDIENTS

INSTRUCTIONS

SAUCE
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Forbidden fruits create many jams”