Description
This recipe is so much better than take out! Serve it with homemade fried rice or plain rice. If you like spicy, just add more chili pepper flakes!
Ingredients
- ¾ cup cornstarch
- ½ cup water
- 2 eggs
- 1 pound flank steak, cut into thin strips
- ½ cup 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 green onions, chopped
- ¼ cup minced fresh ginger root
- 5 garlic cloves, minced
- ½ cup white sugar
- ¼ cup rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon red pepper flakes, or to taste
Instructions
- Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.
- 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.
- 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.
- 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.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 5