Ginger Garlic Beef Stir-Fry

• sirloin (sliced into narrow strips) or flank steak (sliced into narrow strips)↗1 lb
• eggs, beaten↗2
• cornstarch (yes, 3/4 cup!)3⁄4 cup
• water↗1⁄2 cup
• vegetable oil (can use more)↗3 tablespoons
• dried chili pepper flakes (can use more or less)↗1 teaspoon
• carrot, cut into small thin strips (about the size of a match)↗3⁄4 cup
• green onions, chopped (or to taste)↗3
• fresh ginger, finely chopped↗2 -4 teaspoons
• chopped fresh garlic (can use more or less)2 tablespoons
• soy sauce (can use more)↗3 tablespoons
• cooking wine (red or white)↗2 tablespoons
• white vinegar↗2 tablespoons
• sesame oil↗1 tablespoon
• sugar↗1⁄2 cup

Step-by-step instructions

1. 1

   Mix beef and eggs together in a bowl.

2. 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. 3

   In a small bowl whisk together soy sauce, cooking wine, vinegar, sesame oil and sugar; set aside.

4. 4

   Heat about 3-4 tablespoons vegetable oil in a wok to hot but not smoking.

5. 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. 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. 7

   Add in the soy sauce mixture; bring to a boil.

8. 8

   Add in the cooked beef strips; mix to combine until coated and heated through.

9. 9

   Serve over cooked hot rice.