Ingredients:
1 lb sirloin (sliced into narrow strips) or 1 lb flank steaks ( sliced into narrow strips)
2 eggs, beaten
3/4 cup cornstarch ( yes, 3/4 cup!)
1/2 cup water
3 tablespoons vegetable oil ( can use more)
1 teaspoon dried chili pepper flakes ( can use more or less)
3/4 cup carrots, 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
1/2 cup sugar
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.
Servings: 4
Time preparation: 25 min.
Time total: 35 min.