• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1 1/2 cup basmati rice
  • 3 cups water
  • 1 lb. (450 g) steak
  • 3/4 cup cornstarch
  • 1/2 cup water
  • 2 eggs
  • 2 medium carrots, shredded
  • 1 green onion, chopped
  • 1/4 cup finely chopped or shredded fresh ginger
  • 4 tsp garlic cloves, chopped
  • 1 tbsp olive oil
  • 3 tbsp soy sauce
  • 2 tbsp white wine
  • 2 tbsp white vinegar
  • 1 tbsp sesame oil
  • 1/2 cup sugar
  • dash crushed chili flakes


  • Combine rice and water in a large microwave-safe pot or casserole. Cover and microwave at high 10 minutes, then medium 10 minutes.
  • Slice partially frozen steak across the grain into narrow strips.
  • Place cornstarch in a large mixing bowl. Add water gradually while you are whisking. Beat eggs into cornstarch mixture. Toss in beef and stir to coat.
  • Pour 1 inch of oil into wok, heat to boiling hot, but not smoking. Add a quarter of the beef to the oil at a time. Separate with a fork and cook, stirring frequently, until crispy. Remove, drain on parchment and set aside. (This much can be done in advance.)
  • Shred carrots. Chop green onions and grate fresh ginger.
  • Put oil in wok. Add carrots, onion, ginger and garlic in that order. Stir briefly over high heat.
  • Combine soy sauce, wine, vinegar, sesame oil, sugar and chili flakes. Add to vegetable mixture and bring to a boil.
  • Add beef, mix well. Serve over rice.

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