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Ingredients

¾ cup cornstarch ½ cup water 2 eggs 1 pound flank steak, cut into thin strips ½ cup canola oil, or as needed 1 large carrot, cut into matchstick-size pieces 1 green bell pepper, cut into matchstick-size pieces 1 red bell pepper, cut into matchstick-size pieces 3 green onions, chopped ¼ cup minced fresh ginger root 5 garlic cloves, minced ½ cup white sugar ¼ cup rice vinegar 3 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon red pepper flakes, or to taste

Nutrition Info

364.3 calories carbohydrate: 45.4 g cholesterol: 102.9 mg fat: 13.8 g fiber: 2.2 g protein: 15 g saturatedFat: 4.1 g servingSize: - sodium: 613.8 mg sugar: 22.9 g transFat: : - unsaturatedFat: : -

Place cornstarch in a large bowl, gradually whisk in water until smooth. Whisk eggs into cornstarch mixture, toss steak strips in mixture to coat.
Pour canola oil into wok 1-inch deep, heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil, separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels, repeat with remaining beef.
Drain off all but 1 tablespoon oil, cook and stir carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.
Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper together in a small bowl. Pour sauce mixture over vegetables in wok, bring mixture to a boil. Stir beef back into vegetable mixture, cook and stir just until heated through, about 3 minutes.

5 cups

This recipe is so much better than take out! Serve it with homemade fried rice or plain rice. If you like spicy, just add more chili pepper flakes!