1lb sirloin steak (sliced into thin strips)
¾ cup cornstarch
½ cup water
1 large carrot (julienned)
3 green onions (chopped)
¼ cup fresh ginger (minced)
5 garlic cloves (minced)
Canola oil (for frying)
3 tablespoons soy sauce
4 tablespoons rice vinegar
1 tablespoon sesame oil
½ cup sugar
3 teaspoon crushed red pepper flakes
In a bowl add cornstarch, gradually add water while whisking. Beat eggs into cornstarch/water mixture. Add sliced steak strips and toss to coat. Pour 1 inch of oil into a wok, heat oil to 375 degrees or until oil is hot enough to fry the steak strips. Add a quarter of the steak strips at a time to the wok. Separate with a fork and cook stirring frequently until crispy. Drain on paper towels. Repeat until all the steak is gone (*you can also use a deep fryer for this).
Drain all oil out of the wok except for 1 tablespoon. Add green onion, carrots, ginger and garlic. Stir fry for 30 seconds-1 minute.
In a small bowl combine soy sauce, rice vinegar, sesame oil, sugar and red pepper flakes. Add to the wok and bring the mixture to a boil. Add beef, heat thorough and serve.
Pairs Well With
Ginger beef is crispy strips of steak tossed with a sweet and spicy sauce. If you are a fan of Mongolian beef, you will love this recipe.