Preparation:   

Preparation time: 25 mins

Cooking time: 20 mins

Serving: 5

Ingredients:

• ¾ cup cornstarch
• ½ cup water
• 2 large 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

Instructions:

1. Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.
2. Pour canola oil into a 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.
3. Drain off all but 1 tablespoon oil; cook and stir carrot, bell peppers, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.
4. Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper flakes 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.