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| | Sweet-and-pungent sauce |
| 1 x ca. 450 g | Lean beef |
| 1 | egg |
| 1 | cloves garlic |
| | cornstarch |
| | Oil for deep-frying |
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1. Prepare a sweet-and-pungent sauce (see recipes "Sweet-and-Pungent Sauce #1" or #2, and/or Typical Combinations or Possible Combinations).
2. Cut beef in 1/2-inch cubes. Beat egg; mince garlic and add.
3. Dip beef in egg mixture; then dredge lightly in cornstarch to coat. Meanwhile, heat oil.
4. Add beef cubes, several at a time, and deep-fry until golden. Drain on paper toweling.
5. Reheat sweet-and-pungent sauce. Stir in beef cubes only to heat through.
From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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