Ingredients:

10 1/2 (300g) boneless veal or beef sirloin 5 eggs
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. scallions, chopped
1/4 tsp. ginger, chopped
2 tsp. meat broth seasoned with salt, sugar, sesame oil and pepper to taste
1/2 tsp. cornstarch (corn flour) dissolved in 1/2 tsp. water
2 cups (500ml) vegetable oil for deep-frying; uses about 3 1/2 oz (100ml)

Directions:

1. Wash the beef and cut into 1 inch (3mm) chunks

2. Beat the eggs and mix in the salt. MSG (optional), pepper and scallion.

3. Heat the oil in a wok. Deep-fry the beef over a low fire until cooked. Remove and drain well.

4. 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.