Instructions: CUT THE STEAK INTO FINE SHREDS 3 inches long. Combine them with the egg white, salt and cornstarch, and chill for about 20 minutes. Heat the oil in a wok or large skillet until it is moderately hot. Add the beef mixture and stir-fry it quickly in the oil to keep it from sticking. Cook until it turns white, which should take about 1 minute. Drain the beef immediately in a colander or sieve and drain off the oil. Clean the wok and add about 1 tablespoon of the drained oil. Reheat it until it is hot. Add the sesame seeds and stir-fry them for 1 minute or until they are slightly brown. Add the sauce ingredients and bring to a boil. Return the cooked beef to the pan and stir-fry the mixture for another 2 minutes, coating the pieces thoroughly with the sauce and sesame seeds. Serve at once, or let it cool and serve at room temperature.

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