Mongolian Beef with Broccoli

1 lb flank steak

Meat marinade:
2 egg whites, lightly beaten
1 tblsp cornstarch
2 tsp peanut oil
1 tsp sherry (I use Harvey's Bristol Cream)
1/2 tsp salt
white pepper

Sauce
5 tbsp soy sauce (or 4 tbsp soy and 1 tbsp dark soy)
1 1/2 tbsp sugar
1 tbsp sesame oil
1 tbsp sherry
1 tsp white vinegar
1 tbsp black bean garlic sauce
1 tbsp ground bean sauce
1 tsp dried chili pepper, crushed
4 cloves garlic, minced

1 oz bean thread, broken into two pieces
1 bunch green onions, chopped to about 1 inch

Broccoli florets

2 c oil

Steam broccoli florets until tender.

Cut steak across the grain into 1" x 1 1/2" x 1/8" pieces. I slice the flank steak lengthwise to make two long pieces, then slice each of these across into thin slices.
Mix with meat marinade and set aside.

Combine sauce ingredients.

Heat 1 1/2 c oil to very hot (275º to 300º). Add half bean thread, wait five seconds, flip, wait five seconds, remove. Repeat with second half bean thread and add both pieces to bottom of serving dish.

Add 1/2 c oil to cool to less than 250º. In two batches, fry beef for approximately 30 seconds. Remove beef and set aside. (Do not overcook the beef or it will lose its texture)

Drain off all but 2 tbsp oil and add sauce. Simmer for approximately two minutes to thicken.
Add beef, stir fry for 30 seconds, add green onion. Stir for 15 seconds.

Top bean threads with broccoli, top with steak, and pour cooked sauce over dish.

Serve.