- 1 lb of sirloin steak, thinly sliced
- 2 eggs
- 1 carrot, chopped
- 3 onions, chopped
- 1/4 cup of fresh ginger, chopped
- 5 garlic cloves, sliced
- canola oil
- 3 tablespoons of soy sauce
- 4 tablespoons of rice vinegar
- 1 tablespoon of sesame oil
- 1/2 cup of sugar
- 3 teaspoons crushed chilli
- 3/4 cup of cornstarch
- 1/2 cup of water
Trim the sirloin steaks of any excess fat and cut into thin slices.
Combine cornstarch and water in a large bowl, mix well. Gradually add eggs into the mixture, beating lightly.
Dip the beef slices into the mixture so they are well coated.
Heat oil in a large wok. Make sure there is enough oil to coat the beef and vegetables. Add 1/4 of beef and cook until you have a crispy texture. Repeat the process for the remaining beef and set aside.
Use the same wok to cook the vegetables. Add the remaining oil. When hot enough add the carrots, onion, ginger, and garlic. Cook over high heat for a short while. Add soy sauce, sesame oil, rice vinegar, sugar, and crushed chilli to the vegetable mix. Bring to a boil and then add beef.