1 lb flank steak
1 teaspoon salt
1 egg white
1 tablespoon cornstarch
1/2 cup preserved red ginger, julienne
1/4 cup fresh red pepper, julienne
1 scallion, julienne
1 tablespoon sesame seed oil
2 tablespoons hoisin sauce
1 tablespoon dark soy sauce
4 tablespoons chicken stock
1 teaspoon cornstarch
2 to 4 cups oil for deep frying
1 tablespoon oil for stir frying
Trim 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 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 30 seconds. Add sesame seed oil.
Stir fry quickly until thoroughly heated.