2large green onionssliced on the diagonal into one-inch lengths
Instructions
For the Sauce
Heat 2 tsp of vegetable oil in a medium saucepan over med /low heat.
Add ginger and garlic to the pan and quickly add the soy sauce , chili paste, and water before the garlic scorches.
Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
Remove it from the heat.
For the Beef
Slice the flank steak against the grain into 1/4" thick bite-size slices (Tilt the blade of your knife at about a forty-five degree angle to the top of the steak so that you get wider cuts).
Marinade beef in egg wash for at least 60 minutes and up to 8 hours.
Right before cooking, drain well and dust lightly with cornstarch
Construction
Heat one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
Add the beef to the oil and stir-fry for two minutes, moving the meat around in the oil to promote even cooking
When the meat has begun to darken around the edges and become crispy, use a large slotted spoon or chinese strainer to take the meat out and onto a drying rack.
Pour the oil out of the wok or skillet, wipe clean with a paper towel, then put the pan back over the heat, add meat and stir fry for one minute.
Add the sauce, cook for one minute while constantly stirring, then add all the green onions.
Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
Add additional Green onions as garnish. Serve over white or brown rice.
Notes
The egg wash followed by the corn starch is a type of "velveting" a technique which involves marinating the meat in egg whites, cornstarch, water or rice wine, and salt…..during which time the mixture forms a gossamer-thin coating on the meat and the alkaline egg whites tenderize the meat by changing its pH. The meat is then blanched in simmering water or oil to set the coating, which will protect the meat against the blazing heat of the wok. The coating turns plush and silky as it cooks, delivering its namesake texture.