Ingredients

    3/4 lb flank steak
      1    meat marinade:
      2    egg whites, lightly beaten
      1 tb cornstarch
      2 ts oil
      1 ts sherry
    1/2 ts salt
      1    few dashes of white pepper
      1    sauce mixture:
      4 tb kikkoman (or equivalent) soy
      1    sauce
  1 1/2 tb sugar
      1 tb dark soy sauce
      1 tb sesame oil
      1 tb sherry
      1 ts white vinegar
    1/2 ts hot bean sauce
    1/2 ts sweet bean sauce
      1 ts dried chili pepper, crushed
      3 tb garlic, minced
    1/2 oz bean thread
      6 lg green onions, cut into
      1    inch lengths
      4    dried chili peppers
      2 c  oil
      1 ts cornstarch mixed with
      2 ts water

Instructions

Cut flank steak cross-grain into 1/8-inch slices. Mix with meat
marinade. Combine sauce ingredients.

In wok, heat 1 1/2 cups oil to very hot. Deep fry bean threads (they will puff up instantly). (Warning: Do only a few of the DRY bean threads -- alias cellophane noodles -- at a time; they expand dramatically.) Set fried bean threads aside on paper toweling. Add the remaining 1/2 cup oil (this is to cool down the oil already in the wok). Make sure it is now no hotter than 250 deg Farenheit. To test, place a piece of beef in the oil. It should just BARELY sizzle.
Deep fry beef in two separate batches until just done, about 10 seconds. Drain off all but 2 T oil. Throw in the 3 or so dried chili peppers (if desired). Pour in sauce mixture and let it reduce for 2
minutes over high heat. Add beef and stir until well mixed. If the sauce appears a bit thin, add a little of the cornstarch/water mixture to thicken. Add green onions for 15 seconds. Place beef on top of bean threads and serve.

This is a wonderfully rich and velvety dish. The beef is cooked by the velveting method and, if done properly, will melt in your mouth. I tried stir frying the beef instead of using the velveting method
and it didn't have the same texture. If you have two woks, cook the sauce in one while cooking the beef in the other. It'll go much faster. If the taste is too hot, decrease the chili peppers. Also, you can omit serving this on the bed of fried bean threads. Though they are very good because they sop up the great sauce.