Mongolian Beef

• 1/2 lb flank steak, slice thinly against the grain,slices should be about 1 1/2 inch long
• Marinade
• 1 egg, lightly beaten
• 1 teaspoon cornstarch
• 1/4 teaspoon salt (optional)
• 1 pinch white pepper
• 1 teaspoon vegetable oil
• Seasonings
• 1 tablespoon minced scallion
• 1 -2 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• Vegetables
• 8 scallions, cut in 2 inch pieces
• 1/2 cup sliced bamboo shoot (*sliced carrot or celery can be substituted)
• Sauce
• 2 tablespoons dark soy sauce
• 1 tablespoon hoisin sauce
• 3 tablespoons chicken stock or 3 tablespoons water
• 3 tablespoons dry sherry
• Other Ingredients
• a little cornstarch, mixed with a little water
• 4 tablespoons vegetable oil (apx)
• 3 -5 drops sesame oil
• Chinese chili sauce or cayenne (if you like it spicy) (optional)

1. Marinade 20- 30 minutes.
2. Use highest heat for all steps.
3. Heat a wok to the smoking point.
4. Pour in the oil.
5. When very hot stir fry the beef until just cooked.
6. Remove to drain off oil.
7. Clean the wok if necessary.
8. Reheat with a little more oil.
9. Stir fry the seasoning ingredients for a few seconds until you get a strong aroma.
10. Stir in the vegetables; keep stirring until heated through, about two minutes.
11. Pour in the sauce and stir until it starts to bubble.
12. Return the meat and stir to blend well.
13. Thicken a little with the cornstarch mixture.
14. Stir in a few drops of sesame oil.
15. Serve at once.

flank steak, marinade, egg, cornstarch, salt, white pepper, vegetable oil, scallion, garlic, fresh ginger, vegetables, scallions, bamboo shoot, sauce, soy sauce, hoisin sauce, chicken, sherry, ingredients, cornstarch, vegetable oil, sesame oil, chinese chili sauce

Taken from www.food.com/recipe/mongolian-beef-50580 (may not work)