Crispy Ginger Beef

 

There are many Chinese dishes but, to me, this one is the epitome of the cuisine.

 

1 lb flank steak , sliced into narrow strips                             

3⁄4 c cornstarch

1⁄2 c water                                                                             

2 eggs

1 large carrot, julienned                                                        

3 green onions, chopped

1⁄4 c fresh ginger, minced                                                    

5 garlic cloves, minced

vegetable oil                                                                          

3 Tb soy sauce

4 tablespoons rice vinegar                                                    

1 Tb sesame oil

1⁄2 c sugar                                                                             

3 ts crushed red pepper flakes, to taste

½ c. Broccoli Florets

 

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 wok, heat until boiling hot, but not smoking.

Add the beef to the oil.

Separate with a fork and cook, stirring, until crispy, Remove and drain on paper towel then set aside.

Drain off all oil except for about 1 tablespoon and add carrots, broccoli, 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 thorough and serve immediately with steamed rice.