- Cooking Time:
- Servings: 2
- Preparation Time:
- 1lb sirloin steak (sliced into thin strips)
- ¾ cup cornstarch
- ½ cup water
- 2 eggs
- 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.
NotesGinger 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.
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