Combine beef, egg white, salt and 1 T cornstarch. Mix well with hand. Heat oil to 400 and deep fry beef 30 seconds, drain. Reheat 2 T oil to 375 in wok. Stir fry bamboo shoots and scallions 1 minute. Combine sauce ingredients in bowl, add to vegetables. Bring to boil. Add beef. Stir fry quickly until heated through. Also known as Mongolian Beef--Mike FROM: MIKE CROUCH (NNBB09A) Posted to MC-Recipe Digest V1 #993 by Gr8seeksM8
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|Serving Size: 1 Serving (303g)|
|Recipe Makes: 4|
|Calories from Fat: 1049 (89%)|
|Amt Per Serving||% DV|
|Total Fat 116.6g||155 %|
|Saturated Fat 18.4g||92 %|
|Monounsaturated Fat 82.2g|
|Polyunsanturated Fat 11.9g|
|Cholesterol 39.9mg||12 %|
|Sodium 482mg||17 %|
|Potassium 576.7mg||15 %|
|Total Carbohydrate 9.5g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 7.9g|
|Protein 26.7g||38 %|
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Calories per serving: 1184
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