Materials:

300 grams (0.66 lb) beef
5 grams (1 tsp) black bean sauce
5 grams (1/6 oz) garlic mashed
5 grams (1/6 oz) ginger chopped
15 grams (1/2 oz) scallions sectioned
100 grams (7 tbsp) cooking oil
20 grams (1 1/3 tbsp) cooking wine
25 grams (1 1/2 tbsp) water
10 grams (2 tsp) mixture of cornstarch and water
10 grams (1 1/2 tbsp) dry cornstarch
1 egg white
5 grams (1 1/4 tsp) pepper powder
3 grams (1/2 tsp) salt
2 grams (1/2 tsp) MSG

Preparations:

1. Cut the beef into slices 5 cm (2 inches) long and 3 cm (1.2 inches) wide. Add 1 g (1/6 tsp) of salt and the egg white and mix well until the mixture becomes sticky. Sprinkle on the dry cornstarch and mix well.

2. Heat the oil in a wok to 70-100 degrees Celsius (160-210 degrees Fahrenheit). Stir-fry the beef slices until they are done. Take out and drain off the oil.

3. Put the oil back in the pot and heat it. Put in the black bean sauce, mashed garlic, chopped ginger, sectioned scallions and quick-fry until a strong aroma is achieved. Add the cooking wine, water, salt, MSG and pepper powder. Put in the beef slices and use mixture of cornstarch and water to thicken the sauce. Sprinkle on the sesame oil and serve.

(from chinaculture.org)