1 pound sirloin or flank steak

1 egg white

Pinch of salt

1½ teaspoons sesame oil, divided

1 tablespoon cornstarch

1½ tablespoons oil

2 green onions

2 garlic cloves, minced

½ teaspoon chili sauce

1 can baby corn, rinsed and drained

1 tablespoon Chinese rice wine or dry sherry

2 tablespoons hoisin sauce

1 tablespoon dark soy sauce

½ teaspoon sugar

1½ teaspoons cornstarch

2 tablespoons water

1 cup oil for frying beef

• Slice the beef across the grain into thin strips. Add the egg white, salt, 1 teaspoon sesame oil, and cornstarch to the beef, adding the cornstarch last. Marinate the beef for thirty minutes. Add 1½ tablespoons oil and marinate for another thirty minutes.

• While beef is marinating, cut the green onions into thirds on the diagonal.

• Add 1 cup oil to a preheated wok or skillet. When oil is hot, carefully slide the beef into the wok, a few pieces at a time. Fry the beef until it changes color. Remove from the wok with a slotted spoon and drain on paper towels.

• Remove all but 2 tablespoons of oil. When oil is hot, add the garlic and chili sauce. Stir-fry briefly until the garlic is aromatic. Add the baby corn.

• Add the beef back into the wok. Add the rice wine, hoisin sauce, dark soy sauce, and sugar. Mix the cornstarch and water, and add to the middle of the wok, stirring vigorously to thicken. Mix all the ingredients together thoroughly. Stir in the green onion. Drizzle with ½ teaspoon sesame oil and serve hot.