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