I am not sure this is the recipe you are looking for, but at least, it is a Chinese recipe for Mongolian Beef.

Chinese Mongolian Beef
Servings 4

4 c peanut oil
15 green onion tops
1 tb minced ginger
1 lb flank or sirloin steak
1 1/2 tb water chestnut flour
2 egg whites
1 pinch salt
1 pinch cornstarch paste


SAUCE:
1 tsp chili paste with garlic
1/4 c chicken stock
2 tb dark soy sauce
1 pinch sugar
1 1/2 tb dry sherryCut tops of green onions into 2" long pieces. Combine sauce ingredients in small bowl & stir thoroughly. Cut steak across the grain into thin slices, about 1/2" deep by 2" long. In bowl big enough to hold meat, combine egg whites, salt & water chestnut flour. Beat until frothy. Add steak, & coat each slice. Deep-frying: In wok, heat oil to moderately hot. When ready, the pieces of coated meat will rise to surface immediately. Fry meat in small batches; drop in 1 slice at a time to avoid sticking. Cook until lightly brown, about 1 minute. Drain on Chinese strainer or paper bag.

Stir-frying: Remove all but 2 T of oil from wok. With wok at medium heat, quickly stir-fry green onions & ginger for about 20 seconds. Add sauce; bring to boil on high heat while stirring. Add beef all at once, & toss with sauce until beef is hot & coated. Push beef out of sauce, dribble in cornstarch paste to lightly thicken. Recombine. Serve immediately.