Crispy Beef                             

3/4 pound Beef
1/4 cup Soy sauce, light
3/4 cup Sugar
1/2 cup White vinegar
1/4 cup Water
1 1/2 tablespoons Green onion, minced
1 teaspoon Sesame seeds
2 Egg white, beaten till frothy
1 cup Cornstarch
Cut beef into strips 2- 2 1/2" long and ½ inch wide.

About 2 hours before frying beef strips, sprinkle 1/2tsp. salt and 1/4 tsp. white pepper.

Massage spices into beef strips until evenly distributed. Place in fridge.

When ready to fry, in mixing bowl beat egg whites until frothy and dip beef in egg whites making sure all pieces are covered.

Next, and very important, is to gradually add cornstarch to this mixture, slowly coating all of the beef strips. You will use a lot of cornstarch to thoroughly coat beef strips, so don't let the 1 cup measurement intimidate you. Actually, you may use less than 1 cup, but it will take a lot to make sure EACH strip of beef is covered with a FAIRLY THICK coating of cornstarch.

When done coating beef, set aside for few minutes and heat oil (you will need a fair amount).

Mix sauce ingredients except for, of course, the cornstarch and water. Set aside.

When oil has reached about 360 degrees, drop about HALF the beef strips in oil.

Fry for about 2-3 min. or until crisp. Be careful to watch the temp. as you are frying.

Once you are done frying beef strips, carefully drain excess oil and place on platter.

Pour oil out of wok into container.

Place sauce in wok and heat for minute or so before adding cornstarch w/ water(1 1/2 tbsp. cs and 2 tbsp. water).

Once sauce mixture thickens, add about 2-3 tbsp. hot oil, stir well, then add beef strips and heat for about 1 min.

Remove from wok and place on platter.

Sprinkle beef with sesame seeds.

Serve over rice.