Crispy Ginger Beef

Ingredients

• 0.75 cups cornstarch
• 0.5 cups water
• 2 large eggs
• 1 pound flank steak , cut into thin strips
• 0.5 cups canola oil , or as needed
• 1 large carrot , cut into matchstick-size pieces
• 1 green bell pepper , cut into matchstick-size pieces
• 1 red bell pepper , cut into matchstick-size pieces
• 3 greens onions , chopped
• 0.25 cups minced fresh ginger root
• 5 garlics cloves , minced
• 0.5 cups white sugar
• 0.25 cups rice vinegar
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon red pepper flakes , or to taste

Instructions

1. 1

   Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.

2. 2

   Pour canola oil into a wok, 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with remaining beef.

3. 3

   Drain off all but 1 tablespoon oil; cook and stir carrot, bell peppers, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.

4. 4

   Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper flakes together in a small bowl. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Stir beef back into vegetable mixture; cook and stir just until heated through, about 3 minutes.