• 3 oz. (80 g) thin slices of lean beef
• Seasoning Mixture:
• 1/8 tsp. grated fresh ginger
• 1/3 tsp. sugar
• 1/2 Tbs. soy sauce
• 1/3 Tbs. sake or Chinese rice wine
• 2/3 Tbs. cornstarch
• 1 Tbs. water
• 6 eggs
• 1/2 tsp. salt
• 2 Tbs. green onions, chopped
• 5 Tbs. vegetables oil
• 1 cup oil for deep-frying

• Cut beef slices into 1-1/2 inch (4 cm) square pieces.
• In a bowl, combine Seasoning Mixture.  Add beef and stir with fingertips for even distribution of seasonings. Set it aside for 20 minutes.
• Break eggs into a bowl and add 1/2 teaspoon salt.    Beat well with chopsticks or a fork to break down egg whites.
• Pre-heat a wok over medium high heat and then pour in frying oil.  Heat oil to about 320⁰F and add marinated beef, separating the pieces quickly with chopsticks.  Fry for 7-8 seconds until color changes.
• Drain beef and let cool slightly. Mix roughly with eggs.
• Pour off frying oil from wok and heat 5 Tbs. fresh vegetables oil. Stir-fry chopped green onions.
• Pour in egg mixture. Using a spatula, stir slowly 7-8 times by scraping the mixture from the bottom of the wok. When two thirds of the eggs are set, transfer the contents of the wok to a plate, taking care not to turn to egg over.

Make 5-8 servings.