Chinese: Mongolian Beef 2

Directions

1. Servings: 4
2. Preparation: Cut tops of green onions into 2" long pcs. Combine sauce
3. ingredients in small bowl & stir thoroughly. Cut steak across the grain into thin slices, about 1/2" deep by 2" long. In bowl big sufficient to hold meat, combine egg whites, salt & water chestnut flour. Beat with chopstick
4. till frothy. Add in steak, & use fingers to coat each slice.
5. Deep-frying: In wok, heat oil to moderately warm. 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 till lightly brown, about 1 minute. Drain on Chinese strainer or possibly paper bag.
6. Stir-frying: Remove all but 2 Tablespoons of oil from wok. With wok at medium heat, quickly stir-fry green onions & ginger for about 20 seconds. Add in sauce; bring to boil on high heat while stirring. Add in beef all at once, & toss with sauce till beef is warm & coated. Push beef out of sauce, dribble in cornstarch paste to lightly thicken. Recombine. Serve immediately.
7. Serves 4