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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (559g) Recipe makes 2 servings |
||
| Calories 946 | ||
| Calories from Fat 278 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 30.9g | 47% | |
| Saturated Fat 10.4g | 51% | |
| Monounsaturated Fat 12.3g | ||
| Polyunsaturated Fat 4.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 304mg | 101% | |
| Sodium 1738mg | 72% | |
| Potassium 1153mg | 32% | |
| Total Carbohydrate 106.2g | 35% | |
| Dietary Fiber 3.0g | 11% | |
| Sugars 53.7g | ||
| Protein 58.9g | 117% | |
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Ingredients
- 1 lb flank steak or sirloin steak, sliced into narrow strips
- 3/4 cup cornstarch
- 1/2 cup water
- 2 eggs
- 1 large carrot, julienned
- 3 green onions, chopped
- 1/4 cup fresh ginger, minced
- 5 cloves garlic, minced
- canola oil
- 3 tablespoons soy sauce
- 4 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1/2 cup sugar
- 3 teaspoons crushed red pepper flakes, to taste
Directions
1
Place cornstarch in a large bowl.2
Add water gradually while whisking.3
Beat eggs into cornstarch mixture.4
Toss in beef and stir to coat.5
Pour 1 inch of oil into wok, heat until boiling hot, but not smoking.6
Add a quarter of the beef to the oil.7
Seperate with a fork and cook, stirring frequently, until crispy, Remove, drain on paper towel and set aside.8
Repeat until all the beef is cooked.9
Drain off all oil except for about 1 tablespoons and add carrots, onion, ginger, and garlic in that order.10
Stir fry briefly over high heat.11
Combine last 5 ingredients and add to vegetable mixture.12
Bring to a boil and then add beef.13
Heat through and serve immediately.
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- Course > Main Dish
- Main Ingredient > Meat > Beef > Steaks
- Cuisine > Asian > Eastern > Chinese
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Number of Servings > For 1 or 2
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Dietary > Kosher
- Dietary > Lighter Fare
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: Chef Charlee
On Oct 7, 2008
We loved this! We couldn't get enough! I may have to double the recipe next time so we can have our fill. Thank you!
From: Chef #945289
On Oct 2, 2008
We love ginger, and this recipe looked so good to me, I just had to try it. I used London Broil instead of the flank steak, as that's what I had in the freezer. I cut the steak while a little bit frozen for ease of cutting, and sliced about 1/4" thick. Worked like a charm! We had with rice on the side, and next time I may double the water at the end of cooking time, and then thicken and add in the rice and maybe some peas for something different. Thanks for sharing!
From: gail168
On Jun 19, 2005
excellent! I doubled the sauce ingredients but kept the sugar and crushed red pepper flakes the same. I also thickened the sauce a bit with cornstarch.
From: Iluv2cook59
On Sep 30, 2007
I am giving this 5 stars for the flavour.... the simplicity was 0... just because it was a lot of prep work... but besides that.. a great challenge... the only complaint was that there wasn't too much sauce in the dish.. Please remember when making this dish to use only fresh garlic and ginger ( I grated this) ..... I am thinking that if I added a cup of water to the soy "mixture" sauce, the perfect meld of incorporating rice and meat may be attained?
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