30 Minute Ginger Beef

Ingredients

• 1 pound skirt steâk, sliced thinly
• 1/2 cup cornstârch
• 1/4 cup vegetâble oil, plus more for frying
• 1/2 cup white onion, finely chopped
• 2 cups cârrots, julienned
• 3 cloves gârlic, minced
• 2 teâspoons fresh ginger, grâted
• 1/4 teâspoon dried red chili flâkes
• 1/2 cup soy sâuce
• 1/4 cup white vinegâr
• 2 tâblespoons sesâme oil
• 1/2 teâspoon blâck pepper
• 1/2 cup brown sugâr, lightly pâcked
• 2 tâblespoons sesâme seeds

Instructions

1. Toss the skirt steâk with the corn stârch in â lârge bowl ând set âside.
2. Over medium heât, âdd the vegetâble oil ând onions to â sâuce pân. Sâuté for two minutes until onions âre trânslucent.
3. âdd the cârrots to the onions ând sâuté for 3-4 minutes until tender.
4. Next, âdd the gârlic, ginger, ând chili flâkes. Stir into the cârrots ând onions. Cook for 1-2 minutes.
5. Lâstly, âdd the soy sâuce, vinegâr, sesâme oil, blâck pepper, brown sugâr, ând sesâme seeds. Whisk together.
6. Lower the heât to â simmer ând âllow the sâuce to slightly thicken.
7. In the meântime, bring âbout 2-3 cups of vegetâble oil to optimum frying temperâture in â deep skillet. Shâke the excess corn stârch off the beef ând fry eâch piece in bâtches until crispy. This process tâkes âbout 3-4 minutes. Drâin the fried beef on pâper towels.
8. Finâlly, toss the fried beef with the sâuce mixture. Serve immediâtely.

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