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 
 
-----------------------------------SAUCE----------------------------------- 
      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                  
  
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  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.