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Chinese: Mongolian Beef 2main dish, ethnic, beef, chinese 4 cup peanut oil 15 green onion tops 1 tablespoon minced ginger 1 lb flank or sirloin steak 1 1/2 tablespoon water chestnut flour 2 egg whites 1 pinch salt 1 cornstarch paste 1 sauce: 1 teaspoon chili paste with garlic 1/4 cup chicken stock 2 tablespoon dark soy sauce 1 pinch sugar 1 1/2 tablespoon dry sherry Servings: 4 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. Recombine. Serve immediately. Serves 4
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