Here is a delicious Chinese recipe that is best eaten with fried rice and stir-fried vegetables. If you are not fond of spicy food, you can do away with the chili flakes. You can add more garlic and ginger to give the dish a tinge of spiciness.
1Â lb.Â sirloin steak, sliced into narrow strips
3/4Â cupÂ cornstarch
1/2Â cupÂ water
1Â largeÂ carrot, julienned
3Â green onions, chopped
1/4Â cupÂ fresh ginger, minced
5Â garlic cloves, minced
3Â tablespoonsÂ soy sauce
4Â tablespoonsÂ rice vinegar
1Â tablespoonÂ sesame oil
1/2Â cupÂ sugar
1Â teaspoonÂ crushed red pepper flakes
In a large bowl, combine the cornstarch, water and egg. Mix well. Place the beef in the batter like mixture.
Heat a skillet or walk under medium heat. Pour one inch of canola oil. Once it is hot, fry the beef for 8-10 minutes or until it is crispy. Separate the beef using a fork if they stick together. Drain the excess oil using paper towels or place them in a strainer. Do this for the remaining meat.
In a small bowl, combine the soy sauce, rice vinegar, sesame oil and sugar. Mix well until the sugar is dissolved.
Remove the oil used for frying, but leave a tablespoon. Heat the skillet or wok. SautÃ© the carrots, garlic and ginger for 3-5 minutes or until the carrots are cooked. Â Add the soy sauce mixture to the vegetables and bring it to a boil. Mix in the beef and simmer for 5-8 minutes or until the liquid has evaporated. Transfer to a plate and sprinkle with chili flakes. Garnish with green onions or coriander. Serve immediately with rice or noodles.
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