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
1    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

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.