Mongolian Beef

• 4 cups peanut oil
• 15 green onion tops
• 1 tablespoon ginger, minced
• 1 lb flank steaks or 1 lb sirloin steak
• 1 12 tablespoons water chestnut flour
• 2 egg whites
• 1 pinch salt
• cornstarch paste
• 1 teaspoon chili paste with garlic
• 14 cup chicken stock
• 2 tablespoons dark soy sauce
• 1 pinch sugar
• 1 12 tablespoons dry sherry

1. Preparation: Cut tops of green onions into 2" long pieces.
2. Combine sauce ingredients in small bowl & stir thoroughly.
3. Cut steak across the grain into thin slices, about 1/2" deep by 2" long.
4. In bowl big enough to hold meat, combine egg whites, salt & water chestnut flour.
5. Beat with chopstick until frothy.
6. Add steak, & use fingers to coat each slice.
7. Deep-frying: In wok, heat oil to moderately hot.
8. When ready, piece of coated meat will rise to surface immediately.
9. Fry meat in small batches; drop in 1 slice at a time to avoid sticking.
10. Cook until lightly brown, about 1 minute.
11. Drain on Chinese strainer or paper bag.
12. Stir-frying: Remove all but 2 T of oil from wok.
13. With wok at medium heat, quickly stir-fry green onions & ginger for about 20 seconds.
14. Add sauce; bring to boil on high heat while stirring.
15. Add beef all at once, & toss with sauce until beef is hot & coated.
16. Push beef out of sauce, dribble in cornstarch paste to lightly thicken.
17. Recombine.
18. Serve immediately.

peanut oil, green onion, ginger, flank, water, egg whites, salt, cornstarch, chili paste with garlic, chicken, soy sauce, sugar, sherry

Taken from www.food.com/recipe/mongolian-beef-6759 (may not work)