1 lb. flank steak, trimmed
1 tsp. salt
1 egg white
1 tbsp. plus 1 tsp. cornstarch
2 to 4 c. peanut oil
1/3 c. julienned strips preserved ginger
1/4 c. julienned red pepper
1 green onion, sliced diagonally
1 tbsp. dark soy sauce
2 tbsp. Hoisin sauce
1/4 c. chicken stock
1 tbsp. sesame seed oil
Hot cooked rice OR Chinese noodles

Cut flank steak diagonally against the grain into thin 3 x 1 1/2 inch strips; combine with salt, egg white and 1 tablespoon cornstarch. Heat peanut oil in wok or skillet until very hot. Deep fry beef half at a time quickly in hot oil barely 1 minute. Remove beef; drain off all but 2 tablespoons oil from wok. Reheat 2 tablespoons peanut oil and deep fry ginger, red pepper and green onion 1 minute.

Combine soy sauce, Hoisin sauce, chicken stock and remaining 1 teaspoon cornstarch in small bowl; pour into wok along with vegetables and reserved beef. Stir fry 30 seconds. Add sesame seed oil and heat through quickly, stirring. Serve at once over hot cooked rice or Chinese noodles. Makes 3 to 4 servings.