Ginger Garlic Beef Stir-Fry

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

1. Mix beef and eggs together in a bowl.
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. In a small bowl whisk together soy sauce, cooking wine, vinegar, sesame oil and sugar; set aside.
4. Heat about 3-4 tablespoons vegetable oil in a wok to hot but not smoking.
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. 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. Add in the soy sauce mixture; bring to a boil.
8. Add in the cooked beef strips; mix to combine until coated and heated through.
9. Serve over cooked hot rice.

sirloin, eggs, cornstarch, water, vegetable oil, chili pepper, carrot, green onions, fresh garlic, soy sauce, cooking wine, white vinegar, sesame oil, sugar

Taken from www.food.com/recipe/ginger-garlic-beef-stir-fry-155137 (may not work)