Peking Beef (Mongolian Beef)

Course :	Chinese
From:	HungryMonster.com
Serves:	4

Ingredients:

1	pound	flank steak -- shredded
1	large	egg white
1/2	teaspoon	salt
1	teaspoon	cornstarch
2	cups	oil -- for deep frying
1/2	cup	bamboo shoots -- shredded
1	cup	green onion -- green part only
		---sauce
1	tablespoon	sherry
2	tablespoons	hoisin sauce
2	tablespoons	dark soy sauce
2	tablespoons	chicken stock
1/2	teaspoon	sugar
1	teaspoon	cornstarch
1/2	teaspoon	chili paste with garlic

Preparation:

Combine beef, egg white, salt and 1 T cornstarch. Mix well with hand. Heat oil to 400F and deep fry beef 30 seconds, drain. Reheat 2 T oil to 375 in wok. Stir fry bamboo shoots and scallions 1 minute. Combine sauce ingredients in bowl, add to vegetables. Bring to boil. Add beef. Stir fry quickly until heated through. Also known as Mongolian Beef