GINGER BEEF WITH CARROTS AND RICE
- 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.