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MONGOLIAN BEEF

Category:    Chinese, Beef, Main dishes, Meats, Hot
Yield:4 servings
 
      4 c  Peanut oil                      1 1/2 tb Water chestnut flour
     15 ea Green onion tops                    2 ea Egg whites
      1 tb Minced ginger                       1 ea Pinch salt
      1 lb Flank or sirloin steak              1 ea Cornstarch paste

-----------------------------------SAUCE-----------------------------------
      1 ts Chili paste with garlic             1 ea Pinch sugar
    1/4 c  Chicken stock                   1 1/2 tb Dry sherry
      2 tb Dark soy sauce                 
 
  +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  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.
 

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