Prep 0 mins
Cook 0 mins
This is one of my adopted recipes. It looks like a dish my family and I would enjoy, so I hope to make it and edit it in the future.
- 4 cups peanut oil
- 15 green onion tops
- 1 tablespoon ginger, minced
- 1 lb flank steaks or 1 lb sirloin steak
- 1 1⁄2 tablespoons water chestnut flour
- 2 egg whites
- 1 pinch salt
- cornstarch paste
- 1 teaspoon chili paste with garlic
- 1⁄4 cup chicken stock
- 2 tablespoons dark soy sauce
- 1 pinch sugar
- 1 1⁄2 tablespoons dry sherry
- 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.
- Serve immediately.
Nice Recipe. With the addition of some colorful bell peppers it's taste would be more balanced and the plate more appealing to the eye.