Crispy Ginger Beef

Name: Crispy Ginger Beef
Ingredients: 1 pound Flank Steak, Sliced Thinly; 2 whole Eggs, Beaten; 3/4 cups Cornstarch; 1/2 cups Water; 1 Tablespoon Sesame Oil; 23 cups Carrots, Grated; 2 Tablespoons Green Onion, Chopped; 4 Tablespoons Fresh Ginger Root, Finely Diced (I Use A Small Grater); 4 whole Cloves Garlic, Minced; 1/2 cups Sugar; 3 Tablespoons Soy Sauce; 2 Tablespoons Cooking Wine; 2 Tablespoons White Vinegar; 1 pinch Crushed Red Chili Flakes

14 ingredients

14 steps

Ingredients

1 pound Flank Steak, Sliced Thinly
2 whole Eggs, Beaten
3/4 cups Cornstarch
1/2 cups Water
1 Tablespoon Sesame Oil
23 cups Carrots, Grated
2 Tablespoons Green Onion, Chopped
4 Tablespoons Fresh Ginger Root, Finely Diced (I Use A Small Grater)
4 whole Cloves Garlic, Minced
1/2 cups Sugar
3 Tablespoons Soy Sauce
2 Tablespoons Cooking Wine
2 Tablespoons White Vinegar
1 pinch Crushed Red Chili Flakes

Directions

1

Slice flank steak on the bias in thin (about 1/4 ) slices.
2

If you do this when the steak is partially frozen it slices much easier.
3

Mix steak strips with eggs.
4

Dissolve cornstarch in water and mix with beef.
5

Heat oil.
6

In a HOT wok (not smoking), add beef to oil (1/4 of the batch at a time).
7

Cook until crispy, separating pieces if needed.
8

Remove and drain.
9

Add 1 T. oil to wok.
10

Add carrots, onion, ginger, and garlic.
11

Stir fry until fragrant and carrots are partially cooked (a couple of minutes).
12

Add the rest of the ingredients and bring to a boil.
13

Add your crispy beef, stir to coat.
14

Serve over rice.