Ginger Garlic Beef Stir-Fry

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READY IN: 35mins
SERVES: 4
UNITS: US

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
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DIRECTIONS

  • 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.
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