Sesame Beef with Asparagus

Directions

Slice steak into broad ⅛ inch thick strips, about 1 inch wide and 6 inches long.

In a small bowl combine steak strips with baking soda, crushed garlic cloves and ¼ cup cold water.

Mix well and soak 5 hours.

Rinse steak slices and dry well on paper towels.

In a small bowl mix together egg white and salt, stirring vigorously until egg white foams.

Stir in sesame seeds, 1 teaspoon sugar, 1 teaspoon peanut oil and cornstarch.

Add steak and toss to coat. Marinate ½ hour at room temperature.

In another small bowl, combine thin soy sauce, Shao Hsing, remaining 4 teaspoons sugar, vinegar, sesame oil and sesame paste; set aside.

In a wok heat remaining 4 cups peanut oil over high heat to 375℉ (190℃).

Drain beef, pat dry then deep-fry 45 seconds, turning pieces several times with a metal spoon.

Using a slotted spoon, remove beef and drain on paper towels.

When oil returns to 375 degrees, deep-fry 15 seconds more, remove beef, and drain.

Repeat deep-frying, 15 seconds, a third time.

Remove beef and drain on clean paper towels.

When oil returns to 375 degrees, deep-fry asparagus and red bell pepper 30 seconds.

Drain on paper towels.

Drain off all but 1 tablespoon oil from wok and increase heat to high.

Add chili peppers, scallions, chopped garlic and chopped ginger; stir-fry 1 minute.

Add asparagus and red pepper; stir-fry 10 seconds and add beef.

Stir in soy sauce mixture, bring to a boil and serve immediately with rice.