2/3 lb. beef (flank steak)
6 water chestnuts
2 tbsp. dry black fungus
2 tsp. ginger, chopped
1 tsp. garlic, chopped
3 tbsp. oil
1 tbsp. hot bean paste or Tabasco
2 tbsp. chopped scallion
2 c. oil

MARINADE:

1 tbsp. soy sauce
1 tbsp. cornstarch
1/2 tsp. sugar
1 tbsp. cold water

SEASONING SAUCE:

1 tbsp. soy sauce
1/2 tbsp. vinegar
1/2 tbsp. wine
1 tsp. sugar
1/2 tsp. salt
2 tsp. cornstarch
1 tsp. sesame oil
1/4 tsp. black pepper

Cut the beef into shreds (match stick size). Add soy sauce, cornstarch, sugar, and cold water. Mix together with your fingers or chopsticks until the ingredients are thoroughly combined. Let stand at least 10 minutes.

After soaking the black fungus for 15 minutes, cut them into shreds. Peel the water chestnuts. Cut into shreds. Heat 2 cups oil to 300 degrees. Add beef and stir until the color changes. Remove and drain.

Return the pan to the heat and add 3 tablespoons oil to the pan. Stir fry the ginger, garlic, and hot bean paste. When the oil turns red, add the water chestnuts, fungus and beef. Stir a few seconds and add the seasoning sauce. Heat it thoroughly. Turn off heat and sprinkle with the chopped scallion. Serve.