Mongolian Beef
1 pound flank steak
2 tablespoons cornstarch
1 tablespoon soy sauce
1 egg, beaten
2 ounces bean thread (vermicelli or rice sticks)
2 cups oil
10 green onions, cut into 1½-inch pieces
1 tablespoon finely shredded ginger
Sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
1 teaspoon sugar
1 teaspoon sesame oil
Pinch white pepper
Finely dice the meat and shred into bite size pieces. In a nonreactive bowl combine the cornstarch, soy and egg; add beef and marinate 15-30 minutes.
For the sauce: In a small bowl, whisk the soy sauce, sherry, sugar and sesame oil; set aside.
In a large deep pot, heat the oil to 350 degrees. Add a few pieces of bean threads to see if noodles puff up. When they do, add the rest of the noodles and cook until they puff; remove with a slotted spoon to a plate.
Add the beef to the pot and fry 1 minute; remove with a slotted spoon to a plate.
Add 1 tablespoon oil to a hot wok; add green onions and ginger and stir fry 30 seconds. Stir in beef and sauce and stir fry for 1 minute. Pour over fried bean threads.
Serves four.