Szechuan Hot-Fried Crispy Beef

Course : Chinese
Serves: 4
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4 large eggs
1/2 teaspoon salt
4 ounces cornstarch
1 pound top beef -- cut into strips
2 medium green onions -- cut into 1 in.
2 medium chilies -- shredded
3 cloves garlic -- crushed
6 teaspoons sugar
2 tablespoons soy sauce
4 tablespoons wine vinegar

Preparation / Directions:

Mix together the eggs, salt and cornstarch and toss the beef in this until well coated. Heat the oil in a wok to 350F, 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 tbs 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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