INGREDIENTS
1 lb flank steak, sliced into thin strips
6 tablespoons cornstarch, for dusting
oil, for frying
MARINADE
1 egg
1⁄4 teaspoon salt
2 tablespoons water
1 tablespoon cornstarch
SAUCE
4 tablespoons water
4 tablespoons sugar
3 tablespoons ketchup
2 tablespoons vinegar
1⁄4 teaspoon crush chili pepper
2 teaspoons cornstarch
VEGETABLES
1 teaspoon garlic, minced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 medium white onion, sliced
DIRECTIONS
Cut beef into thin strips . In a bowl of sealable bag combine all marinade ingredients and mix well. Add beef slices and marinate for 15 minutes.
While beef in marinating mix all of the sauce ingredients together in a bowl and refrigerate.
When the beef is done marinating coat the beef slices with 6 tablespoons of cornstarch. Remove any access cornstarch and deep fry (either in a deep fryer or wok) beef slices in batches until floating or golden brown. Drain on paper towels.
Add a couple tablespoons of oil to the wok and add minced garlic and stir fry for 10 seconds. Add red and green bell peppers and onions and stir fry for 2 minutes. Remove vegetables and set aside.
Pour sauce into the wok and heat until boiling. In a serving dish add beef and vegetables and coat with the sauce.