(Mala Roupian)

250 grams (0.55 1b) beef

1 egg white

1 gram (1/4 tsp) Chinese prickly ash

5 grams (1/6 oz) chopped ginger

10 grams (2 tsp) roasted sesame powder

5 grams (1 tsp) spicy oil

10 grams (1 1/2 tsp) soy sauce

10 grams (2tsp) soy bean paste

1 gram (1/6 tsp) salt

10 grams (2 tsp) sugar

5 grams (2/3 tbsp) cornstarch

5 grams (1 tsp) mixture of cornstarch and water

50 grams (3 tbsp) water

100 grams (7 tbsp) cooking oil

Cut the beef into slices 5 cm long and 3 cm wide. Put into a bowl, add the salt, and stir until the mixture becomes sticky. Add the dry cornstarch and egg white and mix well. Grind the Chinese prickly ash and put it aside. Mix together the sugar, chopped ginger, soy sauce, water and the cornstarch/water mixture in a bowl to make a sauce.

Heat the oil to 110-135 ¡æ and stir-fry the beef slices until brown. Remove and drain off the oil.

Keep 25 g (1 2/3 tbsp) of the oil in the wok, and add to it the ground Chinese prickly ash and soy bean paste. Stir-fry this mixture until it produces an aroma. Put in the beef slices and stir-fry until they turn red. Pour the mixed sauce into the wok, add the spicy oil and sesame powder and mix well. Take out and serve.

Features: A glossy brown.

Taste: Tender with a rich spicy flavor.