Ingredients:

  • 1 lb flank steak, cut into thin 2-inch strips
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp baking soda
  • 1 cup cornstarch
  • 1/2 tsp white pepper
  • 1/4 cup water
  • 2 cups neutral oil for frying
  • 1/4 cup rice vinegar
  • 1/4 cup light brown sugar, packed
  • 2 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp chili garlic sauce
  • 3 tbsp fresh ginger, julienned
  • 4 cloves garlic, minced
  • 1 large carrot, julienned
  • 2 green onions, sliced

Instructions:

  1. Thinly slice the beef across the grain into 2-inch strips. Combine with 1 tbsp soy sauce, sesame oil, and baking soda. Let marinate for 10 minutes to velvet the meat.
  2. In a large bowl, whisk cornstarch and white pepper. Gradually add 1/4 cup water to the starch, stirring until a thick, gluey paste forms.
  3. Toss the marinated beef strips into the cornstarch paste, ensuring every piece is thoroughly and thickly coated.
  4. Heat 2 cups of neutral oil in a wok or heavy skillet to 375°F (190°C). Fry the beef in small batches for 3-4 minutes until the coating is mahogany-colored and very crisp.
  5. Transfer fried beef to a wire cooling rack to prevent sogginess. Do not use paper towels.
  6. In a separate small bowl, whisk together the rice vinegar, brown sugar, 2 tbsp soy sauce, Shaoxing wine, and chili garlic sauce.
  7. Clear the wok, leaving 1 tbsp of oil. Sauté the julienned ginger, minced garlic, and carrots for 1-2 minutes until fragrant.
  8. Pour in the sauce mixture and bring to a vigorous boil. Let it reduce for 2 minutes until it reaches a syrupy consistency.
  9. Add the fried beef back into the wok. Toss quickly to coat every piece in the glaze, then immediately remove from heat.
  10. Garnish with sliced green onions and serve immediately while the coating is still shattering.