Ingredients:

1 lb. (500g) beef filet or boneless sirloin
2 tsp. salt, or to taste
1/2 tsp.garlic , chopped
1 tbsp soy sauce
1 tsp. ground roasted sesame seed
1/2 tsp. fresh ginger, chopped
2 eggs
1/2 tsp. sesame oil
3 tsp. flour
5-6 scallions, white part only 2 cups (500ml) vegetable oil for deep-frying
1/4 tsp. powdered hot red chili
1/2 tsp. MSG (optional)
1/4 tsp. vinegar      

Directions:

1.   Wash the beef and cut into 2 by 1 by 1/8 inch (60mm by 30mm by 3mm) slices. Marinate with the slat, 1 tsp. of the soy sauce, the ginger, 1/4 tsp. of the MSG (optional) , and the sesame oil for 10 minutes.

2.   Cut the scallions in half crosswise, then quarter each lengthwise into four strips. Set aside.

3.   Make a dipping sauce by mixing together the remaining 2tsp soy sauce and 1/4 tsp. MSG, the chili powder, vinegar, ginger, garlic, and the sesame seed.

4.   Beat the eggs. Add the flour and enough water to make a paste

5.   String the beef strips and scallion, alternating, on bamboo or metal skewers. Coat with the egg paste.

6.   Heat the oil in a pan to moderately hot, about 230oF (110oC), shallow-fry the beef on both sides until golden-brown. Remove, drain and serve with the sauce.