| 1 | Preparation: cut tops of green onions into 2" long pieces. |
| 2 | Combine sauce ingredients in small bowl & stir thoroughly. |
| 3 | Cut steak across the grain into thin slices, about ? deep by 2" long. |
| 4 | In bowl big enough to hold meat, combine egg whites, salt & water chestnut flour. |
| 5 | Beat with chopstick until frothy. |
| 6 | Add steak, & use fingers to coat each slice. |
| 7 | Deep-frying: in wok, heat oil to moderately hot. |
| 8 | When ready, piece of coated meat will rise to surface immediately. |
| 9 | Fry meat in small batches; drop in 1 slice at a time to avoid sticking. |
| 10 | Cook until lightly brown, about 1 minute. |
| 11 | Drain on chinese strainer or paper bag. |
| 12 | Stir-frying: remove all but 2 t of oil from wok. |
| 13 | With wok at medium heat, quickly stir-fry green onions & ginger for about 20 seconds. |
| 14 | Add sauce; bring to boil on high heat while stirring. |
| 15 | Add beef all at once, & toss with sauce until beef is hot & coated. |
| 16 | Push beef out of sauce, dribble in cornstarch paste to lightly thicken. |
| 17 | Recombine. |
| 18 | Serve immediately. |
