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4 cups peanut oil
15 green onion tops
1 tablespoon minced ginger
1 pound flank or sirloin steak
1 1/2 tablespoon water chestnut flour
2 egg whites
1 pinch salt
1 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
1. 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. Beat with chopstick until frothy.
5. Add steak, & use fingers to coat each slice.
Deep-frying:
1. In wok, heat oil to moderately hot. When ready, piece of coated meat will rise to surface immediately.
2. Fry meat in small batches; drop in 1 slice at a time to avoid sticking. Cook until lightly brown, about 1 minute.
3. Drain on Chinese strainer or paper bag.
Stir-frying:
1. Remove all but 2 tablespoons of oil from wok.
2. With wok at medium heat, quickly stir-fry green onions & ginger for about 20 seconds.
3. Add sauce; bring to boil on high heat while stirring.
4. 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.
5. Recombine. Serve immediately.
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