This was our Anniversary Supper. Cory LOVES this chinese dish so I decided to be brave and try a new recipe - we both really enjoyed it. Not the most healthy (hence the 'fried' in the title) but yummy nonetheless!!
1LB Flank or Sirloin Steak (I used round steak)
2 Eggs, Beaten
3/4 Cup Cornstarch
1/2 Cup Water
2/3 Cup Shredded Carrots
2 Tbsp. Chopped Green Onions
1/4 Cup Finely Chopped Fresh Ginger
4 Garlic Cloves, Chopped
3 Tbsp Soy Sauce
2 Tbsp Wine, Red or White (I used Red)
2 Tbsp White Vinegar
1 Tbsp Sesame Oil
1/2 Cup Sugar
Dash Crushed Chili Flakes (I omitted this)
Slice partially frozen steak across the grain into narrow strips. Mix beef and eggs. Dissolve cornstartch in water and mix with beef-egg mixture. Pour 1" of oil into Wok, heat to boiling hot, but not smoking. Add beef to oil, 1/4 at a time. Separate witha fork (or chopsticks if you're talented!)and cook, stirring frequently until crispy. Remove, drain and set aside. (This much can be done in advance.) Put 1 Tbsp oil in Wok. Add carrots, onion, ginger and garlic and stir briefly over high heat. Add remaining ingredients and bring to a boil. Add beef; mix well. Serve with steamed rice. Serves 4.
I followed these directions exactly. Next time I'll try adding less sugar - it wasn't too sweet, but it'd be better for my waist line!!