Serves: 4 servings
Cooking Time: 2 minutes
Ingredients:
2 1⁄8 pt peanut oil
1 ½ tbsp water chestnut flour
15 ea green onion tops
2 ea egg whites
1 tbsp minced ginger
1 ea pinch salt
16 oz flank or sirloin steak
1 ea cornstarch paste
Prepare ingredients
Cut the tops of green onions into slices of about 2 inches long. Place together all the sauce ingredients in a small bowl and stir until mixture is well-blended. Using a sharp knife, cut the steak across the grain to produce thin slices about ¬O inch deep by 2 inches long.
Coat the meat
Get a bowl big enough to hold the meat slices. Add in egg whites salt and water chestnut flour. Using a chopstick, beat the combined mixture until it becomes frothy. Add steak slices and mix with your fingers to coat each slice. Set aside.
Deep fry
Place wok over moderate heat then add oil. You’ll know if oil is heated through when a piece of coated meat rises to the surface soon as you drop it. Now, carefully drop meat slices, one at a time, in small batches to avoid sticking and not to overcrowd the wok. Fry for about 1 minute or until meat slices look lightly brown. Turn off heat and place fried meat over Chinese strainer or in a paper bag to drain excess grease.
Stri-fry
Using the same wok, remove used oil but leave about 2 tablespoons for further cooking. Set wok over medium heat then add in the green onions and ginger and quickly stir-fry for about 20 seconds.
Final cooking
When the green onions and ginger are tender crisp, add in the prepared sauce into the wok. Adjust stove to high heat and let it boil while stirring. Add in all the beef slices and toss until beef is heated through and fully coated with the sauce. Push the beef slices on the side and out of sauce then dribble in the cornstarch paste. When sauce has lightly thickened, push back the beef slices into the sauce and stir to mix well. Turn off heat and serve immediately.
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