From blog post: Homemade Ginger Beef!
February 3, 2011
If you can find thinly sliced beef for rouladen or bolgogi beef, it's an easy start. Adapted from the Best of Bridge.
1Thinly slice the beef into strips a few inches long and about 1/4-inch wide. Toss with egg in a medium bowl. Stir together the cornstarch and water and add to the beef; toss to blend well.
2In a small bowl or measuring cup, stir together the sugar, soy sauce, vinegar, wine, sesame oil and chili flakes. Stir in half the ginger and garlic.
3In a wok or heavy pot, heat about an inch of oil over medium-high heat until hot but not smoking. Drop the strips of beef into the oil using a fork, chopsticks or tongs, keeping them from clumping together and cooking in batches so the beef doesn't crowd the pot. Once golden and crisp, transfer to a paper towel-lined plate or sheet. Pour the oil out into a jar (or start with a fresh pan or wok with a new drizzle of oil) and add the pepper, carrots, green onion and remaining ginger and garlic to the pan. Cook for a minute or two, then pour the sauce overtop and heat through. Put the beef in a shallow bowl, pour the sauce over top and serve immediately.
