1/2 cup/125 ml water
1 1/2 tsp/7 ml cornstarch
1/4 cup/60 ml liquid honey
1 1/2 tbsp/25 ml oyster sauce
1/2 tsp/2 ml dried crushed chilies
2 tsp./10 ml sesame oil
1/2 cup/125 ml cornstarch
2 large eggs
1 tbsp./15 ml soy sauce
1 tsp./5 ml sesame oil (optional)
2 garlic cloves, minced
1 1/2 tsp./7 ml finely grated peeled gingerroot
1 1/4 lbs./560 g sirloin steak, cut across grain into 1/8 inch (3mm) thick slices
cooking oil, for deep-frying
2 tsp./10 ml cooking oil
2 green onions, cut julienne
2 medium carrots, cut julienne
1tbsp./15 ml finely chopped peeled gingerroot
Stir water into first amount of cornstarch in small bowl. Add next 4 ingredients. Stir. Set aside.
Beat next 6 ingredients with fork in medium bowl.
Cut beef slices into 1/4 to 1/2 inch (6 to 12 mm) shreds. Add to egg mixture. Stir until coated. Mar
inate at room temperature for 15 minutes.
Deep-fry beef, in several batches, in hot (375°F, 190°C) cooking oil for 1 to 1 1/2 minutes, stirring an
d breaking pieces apart, until golden brown. Remove beef with slotted spoon to paper towels to drain. Keep warm.
Heat second amount of cooking oil in medium frying pan on medium-high until hot. Add green onion, c
arrot and second amount of ginger. Stir-fry for about 2 minutes until softened. Stir honey mixture. Stir into carrot mixture until boiling and slightly thickened. Pour over beef. Makes 6 cups (1.5 L). Serves 6.