1 lb flank steaks, sliced into narrow strips
3/4 c cornstarch
1/2 c water
2 eggs
1 large carrot, julienned
3 green onions, chopped
1/4 c fresh ginger, minced
5 cloves garlic, minced
canola oil, for frying
3 T soy sauce
4 T rice vinegar
1 T sesame oil
1/2 c sugar
3 t crushed red pepper flakes, to taste
1/2 red pepper, slivered
Place cornstarch in a large bowl. Add water gradually while whisking. Beat eggs into cornstarch mixture. Toss in beef and stir to coat. Pour 1” of oil into wok, heat until boiling hot, but not smoking. Add a quarter of the beef to the oil. Separate with a fork and cook, stirring frequently, until crispy, Remove, drain on paper towel and set aside. Repeat until all the beef is cooked. Drain off all oil except for about 1 T and add carrots, onion, ginger, and garlic in that order. Stir fry briefly over high heat. Combine soy sauce, rice vinegar, sesame oil, sugar and crushed red pepper flakes and add to vegetable mixture. Bring to a boil and then add beef and red pepper strips. Heat through and serve immediately. Serve over rice.