1 large egg, lightly beaten
2 tablespoons soy sauce
cornstarch (corn flour)
1 1/4 pounds flank steak, sliced thin across
2 tablespoons peanut oil
1 1/2 inch piece fresh ginger root, shredded
1 1/4 pounds scallion, cut diagonally 1/8"
1/2 teaspoon salt
1 tablespoon sherry
In a bowl combine the egg, 1 T of the soy sauce,
cornstarch and salt, stirring until the mixture is
well blended, add the flank steak, tossing it to
coat it with the marinade, and let it marinate,
covered at room temp for 2 hours.
In a wok heat enough of the oil to measure 1 1/2" to
375 degrees and in it fry the beef in 4 batches,
stirring to separate the slices, for 10 seconds,
transferring it with a slotted spoon to a bowl as it
is fried and making sure the oil has returned to 375
before adding the next batch.
Pour off carefully all but 3 T of the oil and heat
the oil remaining in the wok over high heat until it
is very hot. Add the gingerroot and stir fry it for
5 seconds, or until it is golden. Add the scallions
and the salt and stir fry the mixture for 1 minutes,
or until the scallions are limp.
Return the beef to the wok, add the remaining 1 T
soy sauce and sherry and stir fry the mixture for 30
seconds, or until the beef is heated through.
Remove the wok from the heat, add the sesame oil,
and stir the mixture to distribute the oil. Transfer
the mixture to serving dish and serve.
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