Mongolian Beef

I'm posting this for a request, I haven't made it yet but it's from my precious 'Madam Wong's Long-Life Chinese Cookbook' and that book hasn't failed me yet. I'm submitting the recipe pretty much as is but the first step of deep-frying could probably be stir-fried instead, as I do that with most of her other recipes.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  lb  flank steak, shredded
• 1  egg white
• 1⁄2 teaspoon salt (may omit if desired)
• 1  tablespoon cornstarch
• 2  cups  oil, for deep-frying
• 1⁄2 cup bamboo shoot, shredded
• 1  cup scallion, green parts only,cut into 1-inch pieces

• Sauce

• 1  tablespoon sherry wine
• 2  tablespoons hoisin sauce
• 2  tablespoons dark soy sauce
• 2  tablespoons  chicken stock
• 1⁄2 teaspoon sugar
• 1  teaspoon cornstarch
• 1⁄2 teaspoon  chili paste with garlic

Directions

1. Combine beef, egg white, salt and 1 tablespoon cornstarch; mix well with hand.
2. heat oil to 400°; deep-fry beef 30 seconds; drain (or stir-fry beef in 1-2 tablespoons oil).
3. reheat 2 tablespoons oil in a wok; stir-fry bamboo shoots and scallions 1 minute.
4. Combine sauce ingredients in a bowl; add to vegetables; bring to a boil; add beef; stir-fry quickly until thoroughly heated.