Mongolian Beef

• 1 lb flank steak, shredded
• 1 egg white
• 1/2 teaspoon salt (may omit if desired)
• 1 tablespoon cornstarch
• 2 cups oil, for deep-frying
• 1/2 cup bamboo shoot, shredded
• 1 cup scallion, green parts only,cut into 1-inch pieces
• Sauce
• 1 tablespoon sherry wine
• 2 tablespoons hoisin sauce
• 2 tablespoons dark soy sauce
• 2 tablespoons chicken stock
• 1/2 teaspoon sugar
• 1 teaspoon cornstarch
• 1/2 teaspoon chili paste with garlic

1. Combine beef, egg white, salt and 1 tablespoon cornstarch; mix well with hand.
2. heat oil to 400u0b0; deep-fry beef 30 seconds; drain (or stir-fry beef in 1-2 tablespoons oil).
3. reheat 2 tablespoons oil in a wok; stir-fry bamboo shoots and scallions 1 minute.
4. Combine sauce ingredients in a bowl; add to vegetables; bring to a boil; add beef; stir-fry quickly until thoroughly heated.

flank steak, egg, salt, cornstarch, oil, bamboo shoot, scallion, sauce, sherry wine, hoisin sauce, soy sauce, chicken stock, sugar, cornstarch, chili paste with garlic

Taken from www.food.com/recipe/mongolian-beef-91146 (may not work)