1 pound skirt steak, sliced thinly (flank steak or beef tenderloin will work too)
1 cup cornstarch
2 tablespoons vegetable oil, plus more for frying
1 large white onion, finely chopped
1 1/2 cups carrots, julienned (can use grated or shredded carrots too)
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 teaspoon dried red chili flakes
1/2 cup light soy sauce
2 tablespoons vinegar (rice vinegar or white vinegar)
1 tablespoon sesame oil
1/2 teaspoon black pepper
1/2 cup brown sugar, lightly packed
2 tablespoons sesame seeds, toasted
1/4 cup green onions, thinly sliced
- Toss the steak with the corn starch in a large bowl and set aside.
- Over medium heat, add the vegetable oil and onions to a sauce pan. Sauté for two minutes until onions are translucent.
- Add the carrots to the onions and sauté for 3-4 minutes until tender.
- Next, add the garlic, ginger, and chili flakes. Stir into the carrots and onions. Cook for 1-2 minutes.
- Lastly, add the soy sauce, vinegar, sesame oil, black pepper, brown sugar, and sesame seeds. Whisk together.
- Lower the heat to a simmer and allow the sauce to slightly thicken.
- In the meantime, bring about 2-3 cups of vegetable oil to optimum frying temperature in a deep skillet. Shake the excess corn starch off the beef and fry each piece in batches until crispy. This process takes about 3-4 minutes. Drain the fried beef on paper towels.
- Toss the fried beef with the sauce mixture. Garnish with green onions. Serve immediately.
This Article And Recipe Adapted From This Site