INGREDIENTS:

 

1 lb. Flank Steak, thinly sliced against the grain

 

MARINADE:

3 Egg Whites

1 Tbsp. Cornstarch

 

SAUCE:

¼ cup Soy Sauce

1- 1/2 Tbsps. Sugar

1 tsp. Bean Sauce

1 tsp. Sesame Oil

6 Scallions

1 tsp. Crushed dried Chili Peppers

3 cloves Garlic, crushed

 

THICKENER:                                          

1 – 1/2 tsps. Cornstarch                                                           

2 tsps. Water

 

Mai Fun Noodles

 

 

DIRECTIONS:

 

• Prepare the Marinade by beating the Egg Whites with the tablespoon of Cornstarch until smooth and lump free.
• Coat the Meat with the Marinade and set aside until ready to cook.
• Mix together the ingredients for the Sauce; set aside.
• Mix the Cornstarch with the Water until well blended.
• Slice the Scallions into 1” lengths.
• Heat about 2 cups of Vegetable or Peanut Oil in wok or skillet until very hot.
• Fry the Mai Fun Noodles; they should puff up very quickly.  (DO NOT OVERCOOK!)  Drain on paper towels.
• Cook the Meat in small batches in the Hot Oil, stirring constantly.  Remove with a bamboo strainer or slotted spoon and drain on paper towels.
• Remove all but 2 Tablespoons of the Oil; cook the Sauce mixture for about 2 minutes.
• Add the Beef, Scallions, then the Cornstarch mixture.  Stir until well mixed.
• Arrange the Mai Fun Noodles on a serving platter and top with the Beef.

 

               Yield:  6 Servings