Peking Beef

1 to 1 1/2 lb. flank steak, shredded or cut into thin strips
1 egg white
1/2 tsp. salt
1 tsp. cornstarch
2 cups oil
1/2 cup bamboo shoots, shredded
1 cup green onion, sliced (green part only)
1 Tbs. sherry
2 Tbs. hoisin sauce
2 Tbs. dark soy sauce
2 Tbs. chicken stock
1/2 tsp. sugar
1 tsp. cornstarch

Prep time: 30 minutes
Yield: 4 servings

Combine beef, egg white, salt, and 1 Tbs. cornstarch. Mix well. Heat oil to 400º. Deep fry beef for 30 seconds; drain.

Reheat 2 Tbs. oil to 375º in wok. Stir fry bamboo shoots and green onions for 1 minute. Combine remaining ingredients in a bowl, add to vegetables. Bring to a boil. Add beef. Stir fry until heated through.

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