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 Wash the beef and cut into 2
by 1 by 1/8 inch (60mm by 30mm
by 3mm) slices. Marinate with
the slat, 1 tsp. of the soy sauce,
the ginger, 1/4 tsp. of the MSG(optional)
, and the sesame oil for 10 minutes.
- Cut the scallions in half crosswise,
then quarter each lengthwise into
four strips. Set aside.
- Make a dipping sauce by mixing
together the remaining 2tsp soy
sauce and 1/4 tsp. MSG, the chili
powder, vinegar, ginger, garlic,
and the sesame seed.
- Beat the eggs. Add the flour
and enough water to make a paste
- String the beef strips and scallion,
alternating, on bamboo or metal
skewers. Coat with the egg paste.
- Heat the oil in a pan to moderately
hot, about 230oF (110oC),
shallow-fry the beef on both sides
until golden-brown. Remove, drain
and serve with the sauce.
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