Mongolian Beef - cooking recipe

Ingredients

1 lb sirloin steaks or 1 lb flank steak, thinly sliced
1 egg white
1/2 teaspoon salt
2 teaspoons cornstarch
1 cup oil
1/2 cup bamboo shoot, chopped
1 teaspoon toasted sesame seeds
1 cup green onion, green part only,sliced diagonally
1 cup carrot, sliced diagonally
1 tablespoon sherry wine
2 tablespoons hoisin sauce
2 tablespoons dark soy sauce
2 tablespoons chicken stock
1/2 teaspoon sugar
1 tablespoon garlic, finely minced
chili paste or crushed red pepper flakes (optional)

Preparation

Combine beef, egg white, salt and 1 teaspoon cornstarch.
Mix well with hand.
Heat oil and fry beef for 30 seconds, drain.
Reheat 2 tablespoons of oil to 375 degrees in wok or large fry pan.
Stir-fry bamboo shoots, green onions, carrots and garlic for 1 minute.
Combine sherry, hoisin sauce, soy sauce, chicken stock, sugar, remaining 1 teaspoon cornstarch, garlic and chili paste to taste in bowl.
Add to vegetables.
Add sesame seeds, and bring to a boil.
Add beef.
Stir-fry quickly until heated through.