---------- Recipe via Meal-Master (tm) v8.01
       Title: Mongolian Beef
  Categories: Beef, Oriental
       Yield: 4 servings
       4 c  peanut oil                      1 1/2 tb water chestnut flour
      15 ea green onion tops                    2 ea egg whites
       1 tb minced ginger                       1 ea pinch salt
       1 lb flank or sirloin steak              1 ea cornstarch paste
       1 ts chili paste with garlic             1 ea pinch sugar
     1/4 c  chicken stock                   1 1/2 tb dry sherry
       2 tb dark soy sauce                 
   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.