This recipe for crispy ginger beef is saucy and delicious.
In a large bowl, add cornstarch and water and whisk.
Beat the eggs into the cornstarch mixture.
Toss in the beef strips and stir to coat evenly.
In a wok or a high-sided pan, heat oil to 375 degrees F. Add about a quarter of the beef to the oil.
Separate the beef strips with a fork and cook, turning often, until crispy. Remove and drain on brown paper and paper towel. Set aside.
Continue cooking until all beef is cooked.
Drain all except 1 tablespoon of oil from your wok or pan and then add the onion, carrots, ginger and garlic.
Saute briefly over high heat.
In a small mixing bowl, combine the soy sauce, rice vinegar, sesame oil, granulated sugar and red pepper flakes and then add to the veggies.
Bring to a boil, add beef and then heat thoroughly. Serve hot.