Beef and Egg Swirl over Rice

Marinate
1/2 LB Flank Steak (Whole Food)

1/4 TSP White Pepper Powder

1/4 TSP Salt (Morton)

1/4 TSP Corn Starch

1 Garlic Clove Diced

Add oil to the Wok and once heated, add the diced Garlic.

When fragrant stir in the meat in a Wok with the temperate on High.

Add 1/4 TSP Cooking wine (Michiu)

Remove and set aside the meat when cooked and clean off the Wok with a towel.

Add some water and peas to defrost and cook it.

On high - add the steak and

1/2 TBS Cooking wine (Michiu)

Stalk of chopped green onions

1/4 TSP Salt

3 Cups of Water

1/2 Cup of Chicken Brooth (Cambells)

1/2 TBS Corn Starch mixed in water.

2 Egg Whites

When everything is boiling, add 2 egg whites, no yolk.

Swirl it a little bit, this will act as the thickener. When its about 85% cooked Serve over rice. The Yolk will end up being 100% once you serve it.