Prep 25 mins
Cook 10 mins
Adjust the garlic, ginger and chili flakes to taste.
- 1 lb sirloin (sliced into narrow strips) or 1 lb flank steak (sliced into narrow strips)
- 2 eggs, beaten
- 3⁄4 cup cornstarch (yes, 3/4 cup!)
- 1⁄2 cup water
- 3 tablespoons vegetable oil (can use more)
- 1 teaspoon dried chili pepper flakes (can use more or less)
- 3⁄4 cup carrot, cut into small thin strips (about the size of a match)
- 3 green onions, chopped (or to taste)
- 2 -4 teaspoons fresh ginger, finely chopped
- 2 tablespoons chopped fresh garlic (can use more or less)
- 3 tablespoons soy sauce (can use more)
- 2 tablespoons cooking wine (red or white)
- 2 tablespoons white vinegar
- 1 tablespoon sesame oil
- 1⁄2 cup sugar
- Mix beef and eggs together in a bowl.
- Dissolve 3/4 cup cornstarch in 1/2 cup cold water, the add to the beef/egg mixture; toss to combine with beef.
- In a small bowl whisk together soy sauce, cooking wine, vinegar, sesame oil and sugar; set aside.
- Heat about 3-4 tablespoons vegetable oil in a wok to hot but not smoking.
- Add in the beef mixture to the hot oil adding in batches at a time; separate with a fork, cook stirring frequently until crispy, repeat with remaining beef; set aside and drain oil in the wok.
- Add in about 1 tablespoon fresh oil to the wok, then add in dried chili flakes, carrots, green onion, fresh chopped ginger and garlic; saute until the carrots are crisp-tender (about 2 minutes).
- Add in the soy sauce mixture; bring to a boil.
- Add in the cooked beef strips; mix to combine until coated and heated through.
- Serve over cooked hot rice.