Total Time
Prep 25 mins
Cook 10 mins

Adjust the garlic, ginger and chili flakes to taste.

Ingredients Nutrition

  • 1 lb sirloin (sliced into narrow strips) or 1 lb flank steak (sliced into narrow strips)
  • 2 eggs, beaten
  • 34 cup cornstarch (yes, 3/4 cup!)
  • 12 cup water
  • 3 tablespoons vegetable oil (can use more)
  • 1 teaspoon dried chili pepper flakes (can use more or less)
  • 34 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
  • 12 cup sugar


  1. Mix beef and eggs together in a bowl.
  2. Dissolve 3/4 cup cornstarch in 1/2 cup cold water, the add to the beef/egg mixture; toss to combine with beef.
  3. In a small bowl whisk together soy sauce, cooking wine, vinegar, sesame oil and sugar; set aside.
  4. Heat about 3-4 tablespoons vegetable oil in a wok to hot but not smoking.
  5. 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.
  6. 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).
  7. Add in the soy sauce mixture; bring to a boil.
  8. Add in the cooked beef strips; mix to combine until coated and heated through.
  9. Serve over cooked hot rice.
Most Helpful

not so good, too much ginger

lindalue_32 December 03, 2008