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1
Slice steak into broad 1/8-inch thick strips, about 1 inch wide and 6 inches long.
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2
In a small bowl combine steak strips with baking soda, crushed garlic cloves and 1/4 cup cold water.
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3
Mix well and soak 5 hours.
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4
Rinse steak slices and dry well on paper towels.
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5
In a small bowl mix together egg white and salt, stirring vigorously until egg white foams.
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6
Stir in sesame seeds, 1 teaspoon sugar, 1 teaspoon peanut oil and cornstarch.
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7
Add steak and toss to coat.
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8
Marinate 1/2 hour at room temperature.
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9
In another small bowl, combine thin soy sauce, Shao Hsing, remaining 4 teaspoons sugar, vinegar, sesame oil and sesame paste; set aside.
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10
In a wok, heat remaining 4 cups peanut oil over high heat to 375F Drain beef, pat dry then deep-fry 45 seconds, turning pieces several times with a metal spoon.
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11
Using a slotted spoon, remove beef and drain on paper towels.
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12
When oil returns to 375F, deep-fry 15 seconds more, remove beef, and drain.
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13
Repeat deep-frying, 15 seconds, a third time.
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14
Remove beef and drain on clean paper towels.
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15
When oil returns to 375 degrees, deep-fry asparagus and red bell pepper 30 seconds.
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16
Drain on paper towels.
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17
Drain off all but 1 tablespoon oil from wok and increase heat to high.
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18
Add chili peppers, scallions, chopped garlic and chopped ginger; stir-fry 1 minute.
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19
Add asparagus and red pepper; stir-fry 10 seconds and add beef.
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20
Stir in soy sauce mixture, bring to a boil and serve immediately with rice.
