- 10 1/2 (300g) boneless veal or beef sirloin
- 5 eggs
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/4 tsp.scalllions, chopped
- 1/4 tsp ginger, chopped
- 2 tsp. meat broth seasoned with salt, sugar, sesame oil and pepper to taste
- 1/2 tsp.cornstarch (corn flour) dissolved in 1/2 tsp. water
- 2 cups (500ml) vegetable oil for deep frying; uses about 3 1/2 oz (100ml)
Directions:
- Wash the beef and cut into 1 inch (3mm) chunks.
- Beat the eggs and mix in the salt MSG (optional), pepper and scallions.
- Heat the oil in a wok. Deep-fry the beef over a low fire until cooked.
- Remove and drain well.
- Pour the oil out of the wok, leaving only enough to cover the bottom, about 3 tbgsp.
- Heat until the oil surface ripples.
- Add the beef,ginger, and broth, Bring to a boil. Stir the cornstarch-water mixture and add.
- Stirring to make a thin gravy.
- Sprinkle with the sesame oil.
- Add the eggs and cook, stirring, until they are scrambled but still soft.
- Remove and serve.