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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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If you like sweet, spicy, crispy Chinese food- this is for you. Adapted from a recipe I saw on Fixing Dinner with Sandi Richard. Ingredients:
1 lb flank steaks or 1 lb sirloin steak, sliced into narrow strips |
3/4 cup cornstarch |
1/2 cup water |
2 eggs |
1 large carrot, julienned |
3 green onions, chopped |
1/4 cup fresh ginger, minced |
5 garlic cloves, minced |
canola oil |
3 tablespoons soy sauce |
4 tablespoons rice vinegar |
1 tablespoon sesame oil |
1/2 cup sugar |
3 teaspoons crushed red pepper flakes, to taste |
Directions:
1. Place cornstarch in a large bowl.
2. Add water gradually while whisking.
3. Beat eggs into cornstarch mixture.
4. Toss in beef and stir to coat.
5. Pour 1 inch of oil into wok, heat until boiling hot, but not smoking.
6. Add a quarter of the beef to the oil.
7. Seperate with a fork and cook, stirring frequently, until crispy, Remove, drain on paper towel and set aside.
8. Repeat until all the beef is cooked.
9. Drain off all oil except for about 1 tablespoons and add carrots, onion, ginger, and garlic in that order.
10. Stir fry briefly over high heat.
11. Combine last 5 ingredients and add to vegetable mixture.
12. Bring to a boil and then add beef.
13. Heat thorough and serve immediately.
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