Mongolian Beef I

== Description ==
* Servings: 4
== Ingredients ==
* 4 cups peanut oil
* 15 green onion tops
* 1 tbsp minced ginger
* 1 lb flank or sirloin steak
* 1½ tbsp water chestnut flour
* 2 egg whites
* 1 pinch salt
* cornstarch paste
=== Sauce ===
* 1 tsp chile paste with garlic
* ¼ cup chicken stock
* 2 tbsp dark soy sauce
* 1 pinch sugar
* 1½ tbsp dry sherry
== Directions ==
# Cut tops of green onions into 2" long pieces.
# Combine sauce ingredients in small bowl and stir thoroughly.
# Cut steak across the grain into thin slices, about ½" deep by 2" long.
# In bowl big enough to hold meat, combine egg whites, salt and water chestnut flour.
# Beat with chopstick until frothy.
# Add steak, and 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 tbsp of oil from wok.
# With wok at medium heat, quickly stir-fry green onions and ginger for about 20 seconds.
# Add sauce; bring to boil on high heat while stirring.
# Add beef all at once, and toss with sauce until beef is hot and coated.
# Push beef out of sauce, dribble in cornstarch paste to lightly thicken.
# Recombine.
# Serve immediately.
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Category:Mongolian Meat Dishes
Category:Beef flank Recipes
Category:Beef sirloin Recipes
Category:Beef steak Recipes
Category:Chicken stock and broth Recipes
Category:Green onion Recipes
Category:Water chestnut flour Recipes
Category:Sherry Recipes
Category:Ginger Recipes
Category:Egg white Recipes
Category:Peanut oil Recipes
Category:Recipes that need photos