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Mongolian Beef

15 green onions
1 teaspoon chili sauce
1/4 cup chicken broth
2 tablespoons soy sauce
1/8 teaspoon granulated sugar
1 1/2 tablespoons sherry
1 pound flank steak
2 large egg whites
1/8 teaspoon salt
1 1/2 tablespoons cornstarch
2 cups peanut oil
1 tablespoon grated ginger root
1 teaspoon cornstarch
1 tablespoon water

1. Chop green onions into 2-inch pieces.
2. In a small bowl combine chili sauce, chicken broth, soy sauce, sugar, and sherry; mix well and set aside.
3. Cut flank steak across the grain, into thin slices, about 1/2 x 2-inches. In a bowl combine egg whites, salt, and cornstarch; beat until frothy. Add the steak, and toss to coat evenly.
4. Heat a wok or heavy skillet and add peanut oil. Fry the meat in small batches to avoid sticking. Cook until light brown, about 1 minute; drain. Remove all but 2 tablespoons of the oil and quickly stir-fry the green onions and grated ginger root for about 20 seconds.
5. Add the reserved sauce; bring to boil on high heat while stirring. Add the beef all at once, and toss until evenly coated. Push the beef aside and stir in cornstarch dissolved in water and cook until thick.

Makes 4 servings.