---------- Recipe via Meal-Master (tm) v8.02

     Title: CHINESE: MONGOLIAN BEEF 2
Categories: Main dish, Beef, Chinese, Ethnic
     Yield: 4 servings

     4 c  Peanut oil
    15    Green onion tops
     1 tb Minced ginger
     1 lb Flank or sirloin steak
 1 1/2 tb Water chestnut flour
     2    Egg whites
     1 pn Salt
          Cornstarch paste
          SAUCE:
     1 ts Chili paste with garlic
   1/4 c  Chicken stock
     2 tb Dark soy sauce
     1 pn Sugar
 1 1/2 tb Dry sherry

 Servings: 4

 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

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