1 lb. boneless chuck roast (about 2" thick)
1 egg white
3 tbsp. cornstarch
1 c. diagonally sliced green onions
1 tsp. crushed red pepper
2 med. cloves garlic, minced
2 tbsp. salad oil
1 can (10 1/2 oz.) condensed beef broth
1/2 c. sliced radishes
2 tbsp. ketchup
2 tbsp. sherry
2 tsp. soy sauce
1/8 tsp. ground ginger
Cooked rice

Freeze meat 1 hour to form. Slice into very thin strips. In small bowl, beat egg white until stiff peaks form, gradually adding 2 tablespoons cornstarch. Dip beef in egg white mixture. Fry a few strips at a time, in deep fat at 350 degrees until browned. Drain on absorbent towels.

In saucepan, cook onions with pepper, garlic and ginger until just tender. Add beef strips, broth, radishes, remaining cornstarch, ketchup, sherry and soy sauce. Cook, stirring until thickened. Serve with rice.