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-----------------------------MEAT PREPARATION:-----------------------------
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 tb cornstarch paste
4 servings
-----------------------------------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.
Serves 4
~---
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 tb cornstarch paste
4 servings
-----------------------------------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.
Serves 4
~---
