---------- Recipe via Meal-Master (tm) v8.02
  Categories: Meats, Oriental
       Yield: 4 servings
     1/2 lb New York strip steak
       1    Egg white
     1/2 ts Salt
       2 ts Cornstarch
     2/3 c  Oil, preferably peanut
       1 tb White sesame seeds
            - (untoasted)
       1 ts Dark soy sauce
       1 ts Chinese black rice vinegar
            -=OR=-  cider vingegar
     1/2 ts Sesame oil
       1 ts Sugar
       2 ts Rice wine or dry sherry
     1/2 ts Roasted Sichuan peppercorns
            - (optional)
       2 ts Finely chopped scallions
   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.