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Mongolian Beef (M, TNT)
Source: Unknown
Serves: 4

4 cup peanut oil
15 green onion tops
1 tablespoon minced ginger
1 pound flank steak
1-1/2 tablespoon water chestnut flour
2 egg whites
pinch salt
cornstarch paste

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

Cut tops of green onions into 2" long pieces. Combine sauce ingredients in small bowl and 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, and water chestnut flour. Beat with chopstick until frothy. Add steak, and 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 tablespoons of oil from wok. With wok at medium heat, quickly stir-fry green onions and ginger for about 20 seconds. Add sauce, bring to boil on high heat while stirring.

Add beef all at once, and toss with sauce until beef is hot and coated. Push beef out of sauce, dribble in cornstarch paste to lightly thicken. Recombine. Serve immediately.

Posted by Elaine Radis

Nutritional Info Per Serving: N/A