Ingredients

• 1.5 pounds beef top round steak , cut into thin slices
• 2 eggs , beaten
• 1 cup cornstarch
• 0.5 cups water
• 1 cup oil for frying , or as needed
• 1 tablespoon sesame oil
• 2 carrots , cut into matchstick-size pieces
• 1 green onion , chopped
• 5 tablespoons minced fresh ginger root
• 5 cloves garlic , chopped
• 0.25 cups soy sauce
• 2 tablespoons white vinegar
• 0.5 cups white sugar
• 0.25 teaspoons red pepper flakes
• 1 tablespoon sesame seeds , or as needed

Instructions

1. 1 Stir beef and eggs together in a bowl. Whisk cornstarch and water together; stir into beef mixture.
2. 2 Pour oil 2 to 3 inches deep in a wok; heat to 350 degrees F (175 degrees C). Cook beef strips in oil, working in batches, until brown and crisp, about 4 minutes; remove to drain and keep warm. Repeat with remaining beef.
3. 3 Heat sesame oil in a large nonstick skillet over medium high heat; stir in carrots, green onion, ginger, and garlic. Cook and stir until vegetables begin to soften, about 5 minutes. Stir soy sauce, white vinegar, sugar, and red pepper flakes into vegetable mixture; bring to a boil. Stir beef strips into vegetables; sprinkle with sesame seeds.

Nutrition per serving