Stir-fry Milk and Beef

Cut beef into 0.5in x 0.5in small cubes.

Marinate beef: In a bowl, combine beef, ground black pepper, Shaoxing wine, light soy sauce, egg yolk, sugar, and cornstarch and mix thoroughly. Set aside.

Crumb roasted bacon and cut peppers into small pieces.

Making egg white milk: In a large bowl, add egg white and beat for 1-2 minutes, then add milk, salt and sugar, and mix well. In another small bowl, add cornstarch and water, mix well. Then add this slurry into an egg white mixture and mix for about 1 minute. Sieve and set aside. (The proportion of milk, egg white and cornstarch must be precise; otherwise, it will not form good shapes. )

In a wok over medium-high heat, heat oil to 300°F-350°F/150°C-180°C, fry the beef cubes for about 2-3 minutes; then add peppers; quickly stir; remove from oil and drain.

In a wok over medium-low heat, quickly stir-fry bacon crumbs and almond slices for 20 seconds. Set aside. (Fully cook all the ingredients before cooking the egg white milk.)

In a wok over low heat, add egg white milk, gently stir in one direction, watch the heat carefully; as it starts to lumping, add beef and other ingredients, constantly stir until no more liquid.

Enjoy!