If you can find thinly sliced beef for rouladen or bolgogi beef, it's an easy start. Adapted from the Best of Bridge.
Makes: Serves 6.
1 lb. sirloin steak or any other cut you like (I used eye of round)
1 egg, beaten
3/4 cup cornstarch
1/3 cup water
1/2 cup sugar
1/4 cup soy sauce
3 Tbsp. rice vinegar
2 Tbsp. wine (red or white - optional)
1 Tbsp. sesame oil
pinch red chili flakes
1/4 cup grated fresh ginger
4-5 garlic cloves, crushed
canola oil, for cooking
1 small red pepper, sliced
1 large carrot, coarsely grated
2 green onions, chopped
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.