Wok Crispy Ginger Beef

We're so excited to share one of our favorite Wok dishes with you! Although there are more than a few ingredients, this recipe is very easy to make. Feel free to add seasonings of your choice if you do not see them here. We love using our XD Wok with Lid for the easiest nonstick cooking experience.

Ingredients

• ¾ cup cornstarch

• ½ cup water

• 2 eggs

• 1 lb. Flank steak, cut into 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

• ¼ cup fresh ginger root, minced

• 5 cloves garlic

• ½ cup white sugar

• ¼ cup rice vinegar

• 3 tbsp soy sauce

• 1 tbsp sesame oil

• 1 tbsp red pepper flakes

Directions

1. Prepare the coating:
   In a large bowl, whisk the cornstarch and water until smooth. Add eggs and whisk to combine. Toss the steak strips in the mixture to coat evenly.

2. Cook the beef:
   Pour canola oil into the wok to a depth of about 1 inch. Heat over medium-high until hot but not smoking. Add ¼ of the beef strips, separating them with a silicone or wooden utensil. Cook, stirring frequently, until coating is crisp and golden (about 3 minutes). Remove beef and drain on paper towels. Repeat with remaining beef.

3. Prepare the vegetables and sauce:
   In the wok, sauté the carrot, bell peppers, green onions, ginger, and garlic until just tender. In a small bowl, whisk together the sugar, rice vinegar, soy sauce, sesame oil, and red pepper flakes.

4. Combine and finish:
   Pour the sauce mixture over the vegetables in the wok. Bring to a boil. Stir the beef back into the mixture and cook for about 3 minutes, just until heated through.

5. Serve:
   Serve immediately, either on its own or over rice—also easy to cook in the same wok!