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