Ingredients:
1 1/2 lbs flank steaks
2 eggs, beaten
3/4 cup cornstarch
1/2 cup water
oil
1/2 cup carrots, grated
1/4 cup green onions, chopped
1/4 cup fresh ginger, finely chopped
1 tablespoon chopped garlic
3 tablespoons soy sauce
3 tablespoons wine ( red or white)
2 tablespoons white vinegar
1 tablespoon sesame oil
1/3-1/2 cup sugar
crushed red pepper flakes ( optional and to taste)
Directions:
Slice the steak while partially frozen into narrow strips (this makes it easier to slice).
Defrost the meat completely and squeeze out any excess water in the beef strips.
In a bowl, mix together the beef strips and beaten eggs.
Dissolve the cornstarch in 1/2 cup water, and mix with beef/egg mixture.
Pour in about 3-4 tablespoons of oil in a wok until very hot, but not smoking.
Add half of the beef to the oil.
Separate with a fork, and cook, stirring occasionally until crispy, transfer to a plate.
Repeat with the remaining beef.
Remove the beef, set aside and drain oil.
Up to this point, the beef can be prepared well in advance.
Add in 1-2 tablespoons new oil, and heat oil to very hot.
Add in carrots, green onions, ginger and garlic; stir fry over high heat for a couple of minutes.
Add in soy sauce, red or white wine, vinegar, sesame oil and crushed chilies (if using).
Bring to a boil.
Add in the beef; mix well to combine.
Serve with or over cooked rice.
Delicious!
Servings: 4
Time preparation: 25 min.
Time total: 25 min.