Servings: 4 Preparation: Cut tops of green onions into 2" long pieces. Combine sauce ingredients in small bowl & stir thoroughly. Cut steak across the grain into thin slices, about 1/2" deep by 2" long. In bowl big enough to hold meat, combine egg whites, salt & water chestnut flour. Beat with chopstick until frothy. Add steak, & use fingers to coat each slice. Deep-frying: In wok, heat oil to moderately hot. When ready, piece of coated meat will rise to surface immediately. Fry meat in small batches; drop in 1 slice at a time to avoid sticking. Cook until lightly brown, about 1 minute. Drain on Chinese strainer or paper bag. Stir-frying: Remove all but 2 T of oil from wok. With wok at medium heat, quickly stir-fry green onions & ginger for about 20 seconds. Add sauce; bring to boil on high heat while stirring. Add beef all at once, & toss with sauce until beef is hot & coated. Push beef out of sauce, dribble in cornstarch paste to lightly thicken. Recombine. Serve immediately. Serves 4
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|Serving Size: 1 Serving (518g)|
|Recipe Makes: 4|
|Calories from Fat: 2022 (93%)|
|Amt Per Serving||% DV|
|Total Fat 224.6g||300 %|
|Saturated Fat 39.9g||200 %|
|Monounsaturated Fat 103.3g|
|Polyunsanturated Fat 69.5g|
|Cholesterol 40.1mg||12 %|
|Sodium 524.5mg||18 %|
|Potassium 701.5mg||18 %|
|Total Carbohydrate 9.4g||3 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 7.7g|
|Protein 36.7g||52 %|
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Calories per serving: 2180
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