Ginger Beef

Ingredients

• Cornstarch

  ¾ cup or 96g

• Beef stock

  Soup, home-prepared

  ½ cup or 120g

• Beef flank

  Steak, separable lean only, trimmed to 0" fat, select, raw

  16 oz or 454g

• Canola oil

  ½ cup or 109g

• Carrots

  Raw

  1 large or 72g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Onions

  Young green, tops only

  3 stalk or 36g

• Ginger root

  Raw

  ¼ cup slices or 24g

• Garlic

  Raw

  5 cloves, minced or 15g

• Rice wine vinegar

  ¼ cup or 60g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Crushed red pepper flakes

  1 tbsp or 1g

Directions

1. Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.
2. Pour canola oil into 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.
3. Drain off all but 1 tablespoon oil; cook and stir carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.
4. Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper 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.
5. Recipe by: Mandi Zainab Raimi (source: https://www.allrecipes.com/recipe/237807/crispy-ginger-beef/)

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