- 1 1/2 pounds beef top round steak, cut into thin slices
- 2 eggs, beaten
- 1 cup cornstarch
- 1/2 cup water
- 1 cup oil for frying, or as needed
- 1 tablespoon sesame oil
- 2 carrots, cut into matchstick-size pieces
- 1 green onion, chopped
- 5 tablespoons minced fresh ginger root
- 5 cloves garlic, chopped
- 1/4 cup soy sauce
- 2 tablespoons white vinegar
- 1/2 cup white sugar
- 1/4 teaspoon red pepper flakes
- 1 tablespoon sesame seeds, or as needed
- Stir beef and eggs together in a bowl. Whisk cornstarch and water together; stir into beef mixture.
- Pour oil 2 to 3 inches deep in a wok; heat to 350 degrees F (175 degrees C). Cook beef strips in oil, working in batches, until brown and crisp, about 4 minutes; remove to drain and keep warm. Repeat with remaining beef.
- Heat sesame oil in a large nonstick skillet over medium high heat; stir in carrots, green onion, ginger, and garlic. Cook and stir until vegetables begin to soften, about 5 minutes. Stir soy sauce, white vinegar, sugar, and red pepper flakes into vegetable mixture; bring to a boil. Stir beef strips into vegetables; sprinkle with sesame seeds.