Ingredients: (4 servings)

½ pound lean beef

2 cups salad oil

½ cup water

1 teaspoon chili pepper powder

2 tablespoons soy sauce

1 tablespoon minced garlic

2 tablespoons can cornstarch

1 tablespoon vinegar

1½ teaspoons sugar

few drops sesame oil

dash of pepper

¼ cup slivered green onions

1 pound Chinese cabbage

Thinly slice beef. Combine water, 1 tablespoon of the soy sauce, cornstarch, ½ teaspoon of the sugar, and the pepper; add beef and marinate for at least 20 minutes or in refrigerator overnight. Cut cabbage in 1-inch pieces; blanch. Drain and place on serving platter. In a Dutch oven, heat the salad oil. Add 1 tablespoon of the hot oil to the chili pepper powder; return to Dutch oven. Deep-fry beef for 1 minute; drain oil.

Add garlic, the remaining 1 tablespoon soy sauce, the remaining 1 teaspoon sugar, the vinegar, and sesame oil to beef. Add green onions and stir-fry a few more seconds; place on cabbage.