Ginger Garlic Beef Stir-Fry |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Adjust the garlic, ginger and chili flakes to taste. Ingredients:
1 lb sirloin (sliced into narrow strips) or 1 lb flank steak (sliced into narrow strips) |
2 eggs, beaten |
3/4 cup cornstarch (yes, 3/4 cup!) |
1/2 cup water |
3 tablespoons vegetable oil (can use more) |
1 teaspoon dried chili pepper flakes (can use more or less) |
3/4 cup carrot, cut into small thin strips (about the size of a match) |
3 green onions, chopped (or to taste) |
2 -4 teaspoons fresh ginger, finely chopped |
2 tablespoons chopped fresh garlic (can use more or less) |
3 tablespoons soy sauce (can use more) |
2 tablespoons cooking wine (red or white) |
2 tablespoons white vinegar |
1 tablespoon sesame oil |
1/2 cup sugar |
Directions:
1. Mix beef and eggs together in a bowl.
2. Dissolve 3/4 cup cornstarch in 1/2 cup cold water, the add to the beef/egg mixture; toss to combine with beef.
3. In a small bowl whisk together soy sauce, cooking wine, vinegar, sesame oil and sugar; set aside.
4. Heat about 3-4 tablespoons vegetable oil in a wok to hot but not smoking.
5. Add in the beef mixture to the hot oil adding in batches at a time; separate with a fork, cook stirring frequently until crispy, repeat with remaining beef; set aside and drain oil in the wok.
6. Add in about 1 tablespoon fresh oil to the wok, then add in dried chili flakes, carrots, green onion, fresh chopped ginger and garlic; saute until the carrots are crisp-tender (about 2 minutes).
7. Add in the soy sauce mixture; bring to a boil.
8. Add in the cooked beef strips; mix to combine until coated and heated through.
9. Serve over cooked hot rice.
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