Sliced Beef with Scallions
Source: Henry Chung's Hunan Cookbook
1/2 pound flank steak, sliced very very thin
1 T cornstarch
few drops sesame oil
2 C plus 2-3 T vegetable oil
15 scallions, cut into 1-1/2 inch pieces
2 T soy sauce
2 T white wine
1/2 C chicken broth
1 T fermented black beans (optional)
Mix beef with marinade and let stand for 5 minutes.
Heat a wok over highest heat for 2 minutes; add 2 cups oil. When smoking hot, deep fry beef for about 10 seconds (no more) till it begins to change color. Remove to strainer and let the oil drain off.
Clean the wok and reheat it again over highest heat. Add remaining 2 to 3 T oil. When oil is smoking hot, toss in scallions and black bean (if desired) and stir-fry vigorously for about 1 minute until the scallions wilt. Add soy sauce and chicken broth; blend thoroughly for a few seconds.
Return beef to wok; add wine, stir for about 1/2 minute until thoroughly hot. Do not let the beef overcook. Serve at once.