Mongolian Beef

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.

• Ready In: 0 mins
• Serves: 4

Ingredients

• 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

• SAUCE

• 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

Directions

1. Preparation: Cut tops of green onions into 2" long pieces.
2. Combine sauce ingredients in small bowl & stir thoroughly.
3. Cut steak across the grain into thin slices, about 1/2" deep by 2" long.
4. In bowl big enough to hold meat, combine egg whites, salt & water chestnut flour.
5. Beat with chopstick until frothy.
6. Add steak, & use fingers to coat each slice.
7. Deep-frying: In wok, heat oil to moderately hot.
8. When ready, piece of coated meat will rise to surface immediately.
9. Fry meat in small batches; drop in 1 slice at a time to avoid sticking.
10. Cook until lightly brown, about 1 minute.
11. Drain on Chinese strainer or paper bag.
12. Stir-frying: Remove all but 2 T of oil from wok.
13. With wok at medium heat, quickly stir-fry green onions & ginger for about 20 seconds.
14. Add sauce; bring to boil on high heat while stirring.
15. Add beef all at once, & toss with sauce until beef is hot & coated.
16. Push beef out of sauce, dribble in cornstarch paste to lightly thicken.
17. Recombine.
18. Serve immediately.