1 lb. thinly sliced beef steak
2 med. onions
1 sm. piece ginger root take off skin & slice thin
For flavoring & coating meat, 1 tbsp. soy sauce
1/2 egg white
1 tsp. cornstarch
(For sauce)
1 tbsp. rice wine
1 tbsp. sugar
2 tbsp. soy sauce

1. Cut meat into very narrow strips. Place in a bowl and mix well with the soy sauce leave to stand.

2. Peel onions cut in 2 vertically and then slice horizontally across layers.

3. Heat 3 tablespoons oil in wok and stir fry the onions to light golden brown. Do not allow to burn or crisp. Set aside.

4. Mix the beef by hand first with the egg white and then with cornstarch. Stir fry gently in oil in a separate skillet over a fairly low heat use fork to separate the half. As soon as the beef is done, remove at once.

5. Place the wok containing the onion over a fairly low heat. Add the cooked beef and stir in the sauce. Stir fry briefly and then serve. Serve over rice.