Instructions

• Wrap the 1 lb beef in plastic wrap and freeze for 20–30 minutes to firm it slightly; this makes it easier to slice thinly.
• Meanwhile, measure and assemble the sauce: in a small bowl whisk together ¼ cup rice vinegar, 2 tablespoons light soy sauce, 2 tablespoons dark soy sauce, 1 tablespoon sugar, 2 tablespoons honey, ¼ cup sweet chili sauce, and ½ teaspoon red pepper flakes. Set the sauce aside.
• In a medium bowl combine 1 cup cornstarch, ½ teaspoon Kosher salt, and ½ teaspoon black pepper. In a separate bowl lightly beat the 2 eggs.
• Heat enough peanut oil or vegetable oil in a deep pot (use a thermometer if available) and bring to 350–365°F (175–185°C). The oil should be deep enough for the beef strips to float while frying.
• Remove the beef from the freezer and slice against the grain into thin strips. Season the sliced beef with salt and pepper.
• Working in batches, add a portion of the sliced beef to the beaten eggs and toss to coat. Lift the beef from the egg so excess egg drains off, then transfer to the cornstarch mixture and toss until fully coated.
• Carefully add a single layer of coated beef strips to the hot oil (do not overcrowd). Use a metal spider or tongs to separate pieces if they stick. Fry each batch until lightly golden and very crispy, about 4–5 minutes. Maintain the oil temperature between batches.
• Transfer fried beef to a plate lined with paper towels to drain. Repeat steps 6–8 with remaining beef until all strips are fried. Let the oil cool slightly; then carefully pour oil into a heatproof container for disposal or reuse, or discard according to local guidelines.
• Wipe out the pot if needed and heat 1 tablespoon peanut oil or vegetable oil in a wok or large skillet over high heat until shimmering.
• Add 1 medium onion (thinly sliced), 1 medium carrot (julienned or cut into strips), and 1 red chili pepper (sliced) to the hot oil. Stir-fry 1–2 minutes until vegetables begin to soften.
• Add 4 cloves garlic (minced) and 2 teaspoons fresh minced ginger; stir-fry another 30–60 seconds until fragrant.
• Pour in the reserved sauce and bring it to a boil, stirring so it heats evenly.
• Carefully add the crispy beef to the wok and toss quickly with two large spoons (or tongs) until every piece is evenly coated with the sauce and heated through.
• Remove from heat. Garnish with toasted sesame seeds and sliced scallions. Serve immediately (recommended with steamed rice or noodles).