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Ingredients
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¾ cup cornstarch
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½ cup water
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2 large eggs
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1 pound flank steak, cut into thin strips
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½ cup canola oil, or as needed
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1 large carrot, cut into matchstick-size pieces
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1 green bell pepper, cut into matchstick-size pieces
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1 red bell pepper, cut into matchstick-size pieces
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3 green onions, chopped
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¼ cup minced fresh ginger root
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5 garlic cloves, minced
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½ cup white sugar
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¼ cup rice vinegar
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3 tablespoons soy sauce
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1 tablespoon sesame oil
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1 tablespoon red pepper flakes, or to taste
Directions
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Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.
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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.
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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.
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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.
Cook’s Note
This is the original recipe, but I like to add about 1/4 cup of teriyaki sauce as a variation.
I also like to add sesame oil to the oil when I fry the beef.
Editor's Notes:
The nutrition data for this recipe includes the full amount of the coating ingredients. The actual amount of the coating consumed will vary.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts (per serving)
| 364 | Calories |
| 14g | Fat |
| 45g | Carbs |
| 15g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 364 | |
| % Daily Value * | |
| Total Fat 14g | 18% |
| Saturated Fat 4g | 21% |
| Cholesterol 103mg | 34% |
| Sodium 614mg | 27% |
| Total Carbohydrate 45g | 17% |
| Dietary Fiber 2g | 8% |
| Total Sugars 23g | |
| Protein 15g | 30% |
| Vitamin C 54mg | 60% |
| Calcium 39mg | 3% |
| Iron 3mg | 14% |
| Potassium 398mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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