Despite the prep work, this dish isn't too hard to make and it tastes amazing. Add more or less ginger and chiles to suit your taste. This is best served over rice.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
415 Calories
Recipe Instructions
Step 1
Stir beef and eggs together in a bowl. Whisk cornstarch and water together; stir into beef mixture.
Step 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.
Step 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.
Ingredients
½ cup white sugar
2 eggs, beaten
½ cup water
1 cup cornstarch
2 tablespoons white vinegar
¼ cup soy sauce
5 cloves garlic, chopped
1 tablespoon sesame oil
1 green onion, chopped
¼ teaspoon red pepper flakes
1 cup oil for frying, or as needed
5 tablespoons minced fresh ginger root
2 carrots, cut into matchstick-size pieces
1 ½ pounds beef top round steak, cut into thin slices
