Best Calgary Ginger Beef

🧂 Ingredients

• 1 1/4 cup Cornstarch
• 1 Egg
• 1 cup Water
• 3 tbsp Flour
• 1 lb Flank Steak

  thin strips
• 2 cups Vegetable oil

  for frying
• 4 tbsp soy sauce
• 6 tbsp rice vinegar
• 6 tbsp sherry
• 5 tbsp white sugar
• 1 tbsp sesame oil
• 1 tbsp red pepper flakes
• 2 tbsp vegetable oil
• 4 tbsp carrots

  matchstick
• 1 red bell pepper

  julienned
• 1 jalapeno pepper

  julienned
• 2 tbsp ginger

  minced
• 5 garlic cloves

  minced
• 2 scallions

  julienned

Instructions

• 1 Mix cornstarch, flour, egg and water in a large bowl. Toss the flank steak in
  the batter and mix until beef strips are coated evenly.
• 2 Pour the oil into a large wok. Over high heat put 1/4 of the beef strips into
  the wok. Quickly separate with metal tongs. Deep fry until the coating is crisp
  and golden, about 3 minutes. Remove the beef and drain on a paper towel lined
  plate. Repeat with the remaining beef strips.
• 3 To make the sauce, in a bowl, whisk together the soy sauce, rice vinegar,
  sherry, sugar, sesame oil, and red pepper flakes.
• 4 In another pan, add 2 tablespoons of oil, the carrot, jalapeno, red pepper,
  scallions, ginger, and garlic. Cook over high heat. Pour in the sauce and cook
  until boiling.
• 5 Add a cornstarch slurry to thicken the sauce (1 tbsp cornstarch + 2 tbsp water).
  Transfer the beef strips back into the pan. Stir-fry until combined.

Nutrition Info