6 ounces shoulder steak, trimmed, frozen 30

minutes to 1 hour 1/2 teaspoon baking soda

3 large cloves garlic, crushed plus 2 tablespoons chopped

1 egg white

1/4 teaspoons salt

1 tablespoon sesame seeds

5 teaspoons sugar

1 teaspoon peanut oil plus 4 cups, for deep frying

3/4 teaspoon cornstarch

2 tablespoons thin soy sauce

2 tablespoons Shao Hsing (Chinese rice wine) or dry sherry

2 teaspoons Chinese dark vinegar or balsamic vinegar

2 teaspoons sesame oil

1 teaspoon Chinese sesame paste (available in Asian groceries)

1/4 pound pencil thin asparagus tips (4 inches)

1/2 small red bell pepper, very thinly sliced (about 1/3 cup)

4 dried red chili peppers

3 scallions, chopped

2 tablespoons chopped ginger

Slice steak into broad 1/8 inch thick strips, about 1 inch wide and 6 inches long. In a small bowl combine steak strips with baking soda, crushed garlic cloves and 1/4 cup cold water. Mix well and soak 5 hours.

Rinse steak slices and dry well on paper towels. In a small bowl mix together egg white and salt, stirring vigorously until egg white foams. Stir in sesame seeds, 1 teaspoon sugar, 1 teaspoon peanut oil and cornstarch. Add steak and toss to coat. Marinate 1/2 hour at room temperature. In another small bowl, combine thin soy sauce, Shao Hsing, remaining 4 teaspoons sugar, vinegar, sesame oil and sesame paste; set aside.

In a wok heat remaining 4 cups peanut oil over high heat to 375 degrees. Drain beef, pat dry then deep fry 45 seconds, turning pieces several times with a metal spoon. Using a slotted spoon, remove beef and drain on paper towels. When oil returns to 375 degrees, deep fry 15 seconds more, remove beef, and drain. Repeat deep frying, 15 seconds, a third time. Remove beef and drain on clean paper towels. When oil returns to 375 degrees, deep fry asparagus and red bell pepper 30 seconds. Drain on paper towels.

Drain off all but 1 tablespoon oil from wok and increase heat to high. Add chili peppers, scallions, chopped garlic and chopped ginger; stir fry 1 minute. Add asparagus and red pepper; stir fry 10 seconds and add beef. Stir in soy sauce mixture, bring to a boil and serve immediately with rice.