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Szechuan Ginger Beef


1 pound of flank steak.
1 scallion.
1 egg white.
3 cups of oil for deep-frying.
1/2 cup of preserved red ginger.
1/4 cup fresh red pepper.
1 tablespoon of sesame oil.
1 tablespoon of corn starch.
1 tablespoon of oil for stir-frying.
1 teaspoon of salt.
4 tablespoons of chicken stock.
2 tablespoons of hoi-sin sauce.
1 tablespoon of dark soy sauce.
1 teaspoon of cornstarch.


Trim the 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 for 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 for 30 seconds. Add the sesame oil. Stir-fry quickly until thoroughly heated.

May be prepared in advance through combining sauce ingredients in bowl. Do not freeze.

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