Title: Szechuan Hot-Fried Crispy Beef
Categories: Chinese5
Yield: 4 servings

4 EGGS
1/2 ts - Salt
4 oz Cornflour
1 lb Top beef; cut into
Strips
2 Green onions; cut into 1 in.
2 Chilies -- shredded
3 Garlic cloves -- crushed
6 Teaspoons Sugar
2 Tablespoons Soy sauce
4 Tablespoons Wine vinegar

Mix together the eggs, salt and cornflour and toss the beef in this until
well coated. Heat the oil in a wok to 350 degrees, or until a cube of bread
browns in 30 seconds, and stir-fry the beef for 1 1/2 minutes. Remove and
drain on paper towels. Reheat the oil and deep-fry the carrots for 1 1/2
minutes. Remove and drain on paper towels. Pour off most of the oil,
leaving about 1 1/2 tbsp. in the bottom of the work. Reheat, then add the
green onions, chilies and garlic. Stir-fry together for about 3 seconds
over the heat then add the sugar, soy sauce and vinegar. Return the meat
and carrots to the sauce. Toss over the heat and serve.

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