Szechuan Ginger Beef

INGREDIENTS :

• 1 pound of flank steak.
• 1 scallion.
• 1 egg white.
• 3 cups of oil for deep-frying.
• ½ cup of preserved red ginger.
• ¼ cup fresh red pepper.
• 1 tablespoon of sesame oil.
• 1 tablespoon of corn starch.
• 1 tablespoon of oil for stir-frying.
• 1 teaspoon of salt.

SAUCE :

• 4 tablespoons of chicken stock.
• 2 tablespoons of hoi-sin sauce.
• 1 tablespoon of dark soy sauce.
• 1 teaspoon of cornstarch.

PROCEDURE :

• Trim the fat from beef. Cut across grain into strips 3-inches long and 1 1/2-inches wide. Cut again, and julienne. Combine beef, salt, egg white, and 1 tablespoon cornstarch. Mix well with hand. Heat oil in wok. Deep-fry beef for 1 minute. Drain. Remove. Combine sauce ingredients in a small 
• bowl.
• Reheat 2 tablespoons of oil in wok. Stir-fry red ginger, red pepper, and scallion 1 minute. Pour in sauce. Bring to boil. Pour in beef.
• Stir-fry for 30 seconds. Add the sesame oil. Stir-fry quickly until thoroughly heated.
• May be prepared in advance through combining sauce ingredients in bowl. Do not freeze.