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Ginger Beef

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Ingredients
  

  • 1/2 lb Beef flank or sirloin, sliced in thin strips
  • 6 tbsp cornstarch
  • 1/4 cup water
  • 1 egg
  • 1 carrot, cut into thin strips, like matchsticks (aka julienned)
  • 1 green onion, finely chopped
  • 1 tbsp minced ginger (the studio audience loved 1 tbsp, I prefer a bit more ginger).
  • 3 cloves minced garlic
  • 1.5 tbsp soy sauce
  • 2 tbsp rice vinegar (any clear vinegar works)
  • 1/2 cup vegetable oil See below
  • 1/4 cup sugar
  • 1.5 tsp red pepper flakes (or 1/2 tsp chili oil)

Instructions
 

  • Whisk cornstarch and water together.
  • Beat in one egg.
  • Toss the beef in the batter to coat it thoroughly. I recommend using paper towel to dry the beef as much as possible.
  • Bring the oil to med-high heat. Stay under smoke point.
  • Cook 1/4 of the beef at a time, stirring frequently so it doesn't stick to the pan or other pieces.
  • Drain all but 2 tbsp of the oil.
  • Add the carrot, onion, ginger, garlic, in that order, 30 seconds apart, and stir frequently.
  • Add the rest of the ingredients, and bring to a boil.
  • Add the meat back into the pan, turn off the heat, and toss the meat around so it gets completely coated in the sauce.

Notes

OG recipes use sesame oil, but since it's expensive here, I use a neutral vegetable oil, then add a teaspoon of sesame oil for flavour towards the end of cooking.