Step by step

Method

4 steps

1. 1

   Whisk 1 cup cornstarch with ¾ cup water until smooth, then beat in 2 large eggs. Toss in 1 lb thinly sliced flank or sirloin until every strip is coated in a thick batter.

2. 2

   Heat about 1 inch of neutral oil in a wok until very hot but not smoking — a drop of batter should sizzle hard right away. Fry the beef in batches, separating pieces with a fork or chopsticks, until deep golden and crisp, 2–3 minutes. Drain on paper towels.

3. 3

   Pour off all but about 1 tablespoon oil. Over high heat, stir-fry 2 carrots cut into thin matchsticks 1 minute, then add 3–4 sliced green onions, 3 tablespoons finely minced ginger, and 4 minced garlic cloves. Cook 30–60 seconds until the ginger smells sharp and toasty — don't let the garlic burn.

4. 4

   Stir together ¼ cup soy sauce, 3 tablespoons rice vinegar, ¼ cup sugar, and 1 teaspoon crushed red pepper flakes. Pour into the wok and bring to a boil until the sugar dissolves and the sauce looks syrupy, about 1 minute. Return the beef, toss until coated and hot, and serve immediately. You want shatter-crisp beef strips in a sweet-tangy ginger glaze with crunchy carrot — not chewy fried beef or a sticky sugar mess that scorched in the wok.