1 lb lean beef steak (flank, sirloin or top round)-cut into 1/4 inch strips
1 tsp salt
1 egg white
1 Tbls cornstarch
about 2 Tbls vegetable oile (more as needed)
3 cups sliced mild onions
1 Tbsl wine vinegar, dry wine or cooking sherry
1 Tbls sugar
4 Tbls soy sauce
broccoli cuts and carrot diangonals (opt)
Combine beef, salt, egg white and cornstarch. Mix well with hands; set aside. Heat oil to 375 degrees in wok or deep skillet. Stir-fry beef (small amounts at a time) until lightly browned; drain on paper towels. Lower temp. to 350 degrees; add additional oil if needed and stir fry onions until soft and well browned. Remove. Add broccloi and carrots (if usiung) stir-fry until crisp-tender. Add beef, onions, vinegar,sugar and soy sauce. Stir-fry 2 min. at 425 degrees until beef is glazed and brown. Serve on a bed of rice if desired.
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