Pepper Onion Beef

Course : Chinese
Serves: 4
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1 pound beef flank steak -- sliced across the grain
1 tablespoon light soy sauce
1 tablespoon dry sherry
1/2 teaspoon freshly grated ginger
4 cups peanut oil for deep frying
-----for chowing-----
1 tablespoon peanut oil
2 cloves garlic -- sliced thin
8 medium green onions -- cut Chinese
1 dash msg -- (opt)
1 dash sugar
1 teaspoon freshly ground black pepper -- to taste - use lots

Preparation / Directions:

Marinate the cut meat in the soy, wine and ginger. Mix well and let sit for 15 minutes. Drain the marinade well and separate the meat into individual pieces. In a wok of deep pan heat the oil for deep frying to 375F. Add the meat all at once and stir a bit to separate. Remove after one minute and drain the meat in a colander. Heat the wok again and add the oil for chowing. Add the garlic and green onions and chow for just a moment. Add the drained meat and all remaining ingredients, using plenty of black pepper. Chow until the meat is hot, and serve.

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