Mongolian Beef

1 pound of Sirloin or Flank Steak
4 Green Onions (Aalay Pyaz) (sliced on the diagonal into 1-inch pieces.)
1 (8 ounce) can of Baby Corn
1 clove of Garlic (Lehsan) (minced)
1 tsp. Sugar
1 cup Cooking Oil (for frying beef)
2 tbsp. Cooking Oil (for stir-frying)

For Marinade:
1 Egg White
A pinch of Salt
1 tsp. Sesame Oil
1 tbsp. Cornstarch

For Sauce:
3 tbsp. Hoisin Sauce
2 tbsp. Water
1 tbsp. Dark Soy Sauce
2 tsp. Rice Vinegar
¼ tsp. Chilli Paste (more or less may be used depending on taste preferance.)

METHOD:

Slice the beef across the grain into thin strips. Add the marinade ingredients in the order given and marinate the beef for thirty minutes. To prepare the vegetables, wash the green onions and slice on the diagonal into 1-inch pieces. Peel and mince the garlic. Rinse the can of baby corn with warm running water. Drain thoroughly. Mix together the sauce ingredients and set aside.

When the beef has finished marinating, heat the wok and add 1 cup oil. When oil is ready, add the beef and fry until it changes color. Remove the beef from the wok and drain on paper towels.

Clean out the wok with a paper towel, and add 2 tablespoons of oil for stir-frying. When the oil is ready, add the garlic. Stir-frybriefly, and add the baby corn. Add the green onions.

Make a well in the middle of the wok by pushing the vegetables up to the side. Add the sauce and bring to a boil, stirring to thicken. Stir in the sugar. Add the beef and combine with the sauce and vegetables.