Ingredients
1 lb flank steak or sirloin steak, sliced into narrow strips
3/4 cup cornstarch
1/2 cup water
2 eggs
1 large carrot, julienned
3 green onions, chopped
1/4 cup fresh ginger, minced
5 cloves garlic, minced
canola oil
3 tablespoons soy sauce
4 tablespoons rice vinegar
1 tablespoon sesame oil
1/2 cup sugar
Preparation
Place cornstarch in a large bowl.
Add water gradually while whisking.
Beat eggs into cornstarch mixture.
Toss in beef and stir to coat.
Pour 1 inch of oil into pan (I used a pot, it helps cut down on splashes), heat until boiling hot, but not smoking.
Add a quarter of the beef to the oil.
Separate with a fork and cook, stirring frequently, until crispy, Remove, drain on paper towel and set aside.
Repeat until all the beef is cooked.
Drain off all oil except for about 1 tablespoons and add carrots, onion, ginger, and garlic in that order.
Stir fry briefly over high heat.
Combine last 5 ingredients and add to vegetable mixture.
Bring to a boil and then add beef.
Heat through and serve immediately.
