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 Wash the beef and cut into 1
inch (3mm) chunks
- Beat the eggs and mix in the
salt. MSG (optional ), pepper
and scallion.
- Heat the oil in a wok. Deep-fry
the beef over a low fire until
cooked. Remove and drain well.
- Pour the oil out of the wok,
leaving only enough to cover the
bottom, about 3 tbsp. Heat until
the oil surface ripples. Add the
ginger, beef, and broth, Bring
to a boil. Stir the cornstarch-water
mixture and add. Stirring to make
a thin gravy. Sprinkle with the
sesame oil. Add the eggs and cook,
stirring, until they are scrambled
but still soft. Remove and serve.
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