30 Minute Ginger Beef

Ingredients

• 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)

Instructions

1. 1

   Toss the steak with the corn starch in a large bowl and set aside.

2. 2

   Over medium heat, add the vegetable oil and onions to a sauce pan. Sauté for two minutes until onions are translucent.

3. 3

   Add the carrots to the onions and sauté for 3-4 minutes until tender.

4. 4

   Next, add the garlic, ginger, and chili flakes. Stir into the carrots and onions. Cook for 1-2 minutes.

5. 5

   Lastly, add the soy sauce, vinegar, sesame oil, black pepper, brown sugar, and sesame seeds. Whisk together.

6. 6

   Lower the heat to a simmer and allow the sauce to slightly thicken.

7. 7

   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.

8. 8

   Toss the fried beef with the sauce mixture. Garnish with green onions. Serve immediately.