1 lb. beef tenderloin
1 egg white, beaten
1 tbsp. cornstarch
1/2 c. cooking oil
3 tbsp. soy sauce
3 tbsp. water
1 red pepper (bell pepper)
1/4 c. Chinese leeks
Sesame oil

Cut beef, red pepper, and Chinese leeks in strips.

Coat tenderloin with egg white and then with cornstarch. Let meat stand for 15 minutes.

Deep fry in cooking oil and drain. Leave 3 tablespoons of the oil in the pan. Add soy sauce and water; stir in red pepper and leeks. Cook for 2 minutes and sprinkle with sesame oil.