Crispy Ginger Beef

• servings: 5 servings
• active time: 25 minutes
• total time: 45 minutes

Ingredients

¾ cup cornstarch

½ cup water

2 large 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

Directions

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.

Nutrition

• Calories: 364 kcal
• Total Fat: 14 g
• Saturated Fat: 4 g
• Unsaturated Fat: 0 g
• Cholesterol: 103 mg
• Sodium: 614 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 2 g
• Total Sugars: 23 g
• Protein: 15 g