Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.