Chinese: Mongolian Beef
| Yield: | 4 Servings |
| Categories: | Ethnic, Chinese, Main Dishes, Beef |
| 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 | ||
| SAUCE: | ||
| 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 |
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