Ingredients:
 | 3 oz. (80 g) thin slices of lean beef |
| Seasoning Mixture: |
| 1/8 tsp. grated fresh ginger |
| 1/3 tsp. sugar |
| 1/2 Tbs. soy sauce |
| 1/3 Tbs. sake or Chinese rice wine |
| 2/3 Tbs. cornstarch |
| 1 Tbs. water |
| 6 eggs |
| 1/2 tsp. salt |
| 2 Tbs. green onions, chopped |
| 5 Tbs. vegetables oil |
| 1 cup oil for deep-frying |
|
Instructions:
| Cut beef slices into 1-1/2 inch (4 cm)
square pieces. |
| In a bowl, combine Seasoning
Mixture. Add beef and stir with fingertips for even distribution of seasonings. Set
it aside for 20 minutes. |
| Break eggs into a bowl and add 1/2
teaspoon salt. Beat well with chopsticks or a fork to break down egg whites. |
| Pre-heat a wok over medium high heat
and then pour in frying oil. Heat oil to about 3200F and add marinated
beef, separating the pieces quickly with chopsticks. Fry for 7-8 seconds until color
changes. |
| Drain beef and let cool slightly. Mix
roughly with eggs. |
| Pour off frying oil from wok and heat
5 Tbs. fresh vegetables oil. Stir-fry chopped green onions. |
| Pour in egg mixture. Using a spatula,
stir slowly 7-8 times by scraping the mixture from the bottom of the wok. When two thirds
of the eggs are set, transfer the contents of the wok to a plate, taking care not to turn
to egg over. |
Makes 5-8 servings.
|
