Erika's Crispy Ginger Beef

1. 1

   Combine the beef and eggs in a bowl. In a separate container, whisk the cornstarch with the water, then stir this into the beef mixture.

2. 2

   Pour oil 2 to 3 inches deep into a wok and heat it to 350 degrees F (175 degrees C). Fry the beef strips in batches until browned and crisp, about 4 minutes; remove them to drain and keep warm. Repeat with the remaining beef.

3. 3

   Heat the sesame oil in a large nonstick skillet over medium-high heat; add the carrots, green onion, ginger, and garlic. Cook, stirring, until the vegetables start to soften, about 5 minutes. Stir in the soy sauce, white vinegar, sugar, and red pepper flakes and bring to a boil. Add the beef strips to the vegetables and sprinkle with sesame seeds.

• Calories 909.46 kcal High
• Protein 43.15 g Good Source
• Carbs 61.37 g Moderate
• Total Fat 50.15 g High
• Saturated Fat 8.26 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 160.38 mg High
• Sodium 743.27 mg High
• Fiber 1.0 g Low Source
• Sugar 18.92 g High
• Added Sugar 0.83 g Low Source
• Calcium 387.88 mg Good Source
• Iron 4.28 mg Good Source
• Potassium 440.26 mg Low Source
• Vitamin A 30.01 mcg_rae Low Source
• Vitamin C 42.65 mg Good Source
• Vitamin D 1.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Soy 🌱
• Sesame
• Corn 🌽
• Garlic 🧄
• Onions 🧅