300 grams (0.66 lb) beef
10 grams (1/3 oz) sliced ginger
50 grams (1 2/3 oz) scallions sectioned
50 grams (0.11 lb) carrots
50 grams (0.11 lb) green peppers
5 grams (1 1/4 tsp) MSG
10 grams (2 tsp) cooking wine
15 grams (3 tsp) oyster sauce
5 grams (1 tsp) soy sauce
10 grams (2 tsp) mixture of cornstarch and water
10 grams (1 1/2 tbsp) dry cornstarch
100 grams (7 tbsp) cooking oil
1 egg white
25 grams (1 1/2 tbsp) water
1 gram (1/6 tsp) salt
3 grams (3/5 tsp) sesame oil
1. Cut the beef into thin slices 5 cm (2 inches) long and 3 cm (1.2 inches) wide. Add 1 g(1/6 tsp) of salt and the egg white and stir until mixture becomes sticky. Add the dry cornstarch and mix well. Cut the carrots and green pepper into similar slices.
2. Heat the oil in a wok to 50-70:C (115-160:F) and add the beef slices to stir-fry until they are done. Take out and drain off the oil.
3. Put the oil back into the wok, add the ginger and scallions, and stir-fry until they produce an aroma. Put in the carrot and green pepper slices and add the oyster sauce, cooking wine, soy sauce, water and MSG. Then bring the mixture to a boil. Put in the beef slices, add the mixture of cornstarch and water to thicken the sauce, and sprinkle the sesame oil on top and serve.
Features: Shiny and yellowish in color.
Taste: Slippery and tender.