Instructions: Combine beef, egg white, salt and 1 T cornstarch. Mix well with hand. Heat oil to 400 and deep fry beef 30 seconds, drain. Reheat 2 T oil to 375 in wok. Stir fry bamboo shoots and scallions 1 minute. Combine sauce ingredients in bowl, add to vegetables. Bring to boil.

Add beef. Stir fry quickly until heated through. Also known as Mongolian

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.