Mongolian Beef with Vegetables

Ingredients

1 pound sirloin or flank steak
1 egg white
Pinch of salt
1½ teaspoons sesame oil, divided
1 tablespoon cornstarch
1½ tablespoons oil
2 green onions
2 garlic cloves, minced
½ teaspoon chili sauce
1 can baby corn, rinsed and drained
1 tablespoon Chinese rice wine or dry sherry
2 tablespoons hoisin sauce
1 tablespoon dark soy sauce
½ teaspoon sugar
1½ teaspoons cornstarch
2 tablespoons water
1 cup oil for frying beef


Method

1. Slice the beef across the grain into thin strips. Add the egg white, salt, 1
teaspoon sesame oil, and cornstarch to the beef, adding the cornstarch
last. Marinate the beef for thirty minutes. Add 1½ tablespoons oil and
marinate for another thirty minutes.

2. While beef is marinating, cut the green onions into thirds on the
diagonal.

3. Add 1 cup oil to a preheated wok or skillet. When oil is hot, carefully
slide the beef into the wok, a few pieces at a time. Fry the beef until it
changes color. Remove from the wok with a slotted spoon and drain on
paper towels.

4. Remove all but 2 tablespoons of oil. When oil is hot, add the garlic and
chili sauce. Stir-fry briefly until the garlic is aromatic. Add the baby
corn.

5. Add the beef back into the wok. Add the rice wine, hoisin sauce, dark
soy sauce, and sugar. Mix the cornstarch and water, and add to the
middle of the wok, stirring vigorously to thicken. Mix all the ingredients
together thoroughly. Stir in the green onion. Drizzle with ½ teaspoon
sesame oil and serve hot.