1/2 c cornstarch

1/2 T salt

1 t black pepper

1 1/2 lbs flank steak - cut on the grain

oil for deep frying

2/3 c soy sauce

3 T rice vinegar

1 T sake (rice wine) - optional

2 T honey

1/2 c sugar

2 t Siracha or chili paste

1/2 c water

4t sliced or diced fresh ginger

2 T vegetable oil

2 t minced garlic (or more)

1/2 c sliced onion

1/2 c slivered carrots - optional

1/2 c slivered celery - optional

1/4 c red pepper - optional

2 T corn starch mixed in 2 T cold water

Let meat reach room temperature

Heat oil in deep fryer to 375F

Slice beef with the grain in about 2” long pieces very thin (2mm or 3/16 inch)

Mix cornstarch, salt, and pepper. Pour on beef and shake to coat. Set aside. (Try doing a second coat after it soaks through the first.)

Deep fry the steak until golden brown (until the frying bubbles slow down)

Mix all the items in the sauce section above and set aside

Heat a wok over high heat until oil starts to shimmer. Toss in vegetables and stir fry for about 1 1/2 minutes.

Pour in sauce mixture and bring to boil

Pour in corn starch slurry and cook until thick.

Add in meet and coat.

Serve with Rice