Crispy Ginger Beef

• 1 pound Flank Steak, Sliced Thinly
• 2 whole Eggs, Beaten
• 3/4 cups Cornstarch
• 1/2 cups Water
• 1 Tablespoon Sesame Oil
• 23 cups Carrots, Grated
• 2 Tablespoons Green Onion, Chopped
• 4 Tablespoons Fresh Ginger Root, Finely Diced (I Use A Small Grater)
• 4 whole Cloves Garlic, Minced
• 1/2 cups Sugar
• 3 Tablespoons Soy Sauce
• 2 Tablespoons Cooking Wine
• 2 Tablespoons White Vinegar
• 1 pinch Crushed Red Chili Flakes

1. Slice flank steak on the bias in thin (about 1/4 ) slices.
2. If you do this when the steak is partially frozen it slices much easier.
3. Mix steak strips with eggs.
4. Dissolve cornstarch in water and mix with beef.
5. Heat oil.
6. In a HOT wok (not smoking), add beef to oil (1/4 of the batch at a time).
7. Cook until crispy, separating pieces if needed.
8. Remove and drain.
9. Add 1 T. oil to wok.
10. Add carrots, onion, ginger, and garlic.
11. Stir fry until fragrant and carrots are partially cooked (a couple of minutes).
12. Add the rest of the ingredients and bring to a boil.
13. Add your crispy beef, stir to coat.
14. Serve over rice.

flank, eggs, cornstarch, water, sesame oil, carrots, green onion, fresh ginger, garlic, sugar, soy sauce, cooking wine, white vinegar, red chili flakes

Taken from tastykitchen.com/recipes/main-courses/crispy-ginger-beef/ (may not work)