CUT THE STEAK INTO FINE SHREDS 3 inches long. Combine
them with the egg white, salt and cornstarch, and
chill for about 20 minutes. Heat the oil in a wok or
large skillet until it is moderately hot. Add the beef
mixture and stir-fry it quickly in the oil to keep it
from sticking. Cook until it turns white, which should
take about 1 minute. Drain the beef immediately in a
colander or sieve and drain off the oil. Clean the wok
and add about 1 tablespoon of the drained oil. Reheat
it until it is hot. Add the sesame seeds and stir-fry
them for 1 minute or until they are slightly brown.
Add the sauce ingredients and bring to a boil. Return
the cooked beef to the pan and stir-fry the mixture
for another 2 minutes, coating the pieces thoroughly
with the sauce and sesame seeds. Serve at once, or let
it cool and serve at room temperature.
