INGREDIENTS
1/2-3/4 lb lean beef
1 egg white
1/2 Tbl cornstarch
1 1/2 cups peanut oil
8-10 spring onions, cut in 2″ lengths
1 medium onion halved and cut into thin slices
1/2 tsp minced fresh ginger
1/2 tsp minced fresh garlic
3 Tbl dry white wine
3 Tbl soy sauce
2 tsp sesame oil
DIRECTIONS
Cut the beef into bite size pieces and combine with the egg white in a bowl. Dust the cornstarch and mix thoroughly using your hands. Dribble about 1 Tbl oil over the mixture and again mix well with your hands. Set the meat aside for at least 20 minutes, covered in the refrigerator. Meanwhile slice the vegetables in a small bowl and add the garlic, ginger, wine, and soy sauce. Place the remaining oil into the wok and heat to hot. Add the meat and stir fry for about 45 seconds. Remove the meat with a slotted spoon to a double thickness of absorbent paper then to a warm platter. Pour off all but 1 Tbl oil from the wok and returning heat to high. Add the onions and stir fry 30-40 seconds. Add the sauce mixture and let the onions and sauce cook for about 15 seconds. Add the meat, stirring for another 20 seconds. Dribble sesame oil over all tossing once or twice and serve with rice.