Peking Beef (Mongolian Beef)

1 pound sirloin or flank steak, thinly sliced
1 egg white
½ teaspoon salt
2 teaspoons cornstarch
1 cup (or less as need) oil
½ cup bamboo shoots, chopped
1 teaspoon toasted sesame seeds
1 cup green onion, green part only, sliced diagonally
1 cup carrot, sliced diagonally
1 tablespoon sherry
2 tablespoons hoisin sauce
2 tablespoons dark soy sauce
2 tablespoons chicken stock
½ teaspoon sugar
1 tablespoon garlic, finely minced
chili paste or crushed red pepper to taste (optional)

Combine beef, egg white, salt and 1 tablespoon cornstarch. Mix well with hand. Heat oil and fry beef for 30 seconds, drain. Reheat 2 tablespoons oil to 375° in wok or large fry pan. Stir-fry bamboo shoots, green onions and carrots for 1 minute. Combine sherry, hoisin sauce, soy sauce, chicken stock, sugar, remaining 1 teaspoon cornstarch, garlic and chili paste to taste in a bowl. Add to vegetables. Add sesame seeds, and bring to a boil. Add beef. Stir-fry quickly until heated through.