This simplifed version of the traditional recipe uses hot Tabasco sauce instead of chili peppers, and cornstarch instead of an egg and flour batter. Storebought ginger juice can be used in the marinade.

Serves 4 to 6

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Ingredients

• 1 pound beef flank steak
• Marinade:
• 3 tablespoons dark soy sauce
• 1 tablespoon light soy sauce
• 1 tablespoon cooking wine
• 1 teaspoon granulated sugar
• 2 tablespoons ginger juice, storebought or fresh
• 2 teaspoons sesame oil
• Other:
• 1 celery stalk
• 1 large carrot
• 2 tablespoons fresh ginger, minced
• 1 clove garlic, minced
• 1 tablespoon hot Tabasco sauce or other hot sauce
• 1 tablespoon white or rice vinegar
• 2 teaspoons brown sugar, or to taste
• 1/4 teaspoon ground coriander, or to taste
• 1 teaspoon sesame oil
• 1/2 cup cornstarch, or as needed
• Oil for deep-frying, as needed

• Prep Time: 35 minutes
• Cook Time: 15 minutes

• Total Time: 50 minutes

Preparation

Cut beef into matchstick strips, cutting along the grain. (The meat is easier to cut if it is partially frozen).

In a nonreactive bowl, combine the marinade ingredients.  Add the marinade ingredients to the beef, stirring in 1 direction only. Marinate the beef for 30 minutes.

Combine the sauce ingredients and set aside. Wash the vegetables. String the celery and peel the carrot. Cut the celery and carrot into thin strips about 2-inches long.

Mince the ginger and garlic.

Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. Place the cornstarch in a small bowl near the stove. Coat the beef strips in the cornstarch. Deep-fry until golden brown and crispy. Carefully remove from the wok with a slotted spoon and drain on paper towels.

In another wok or a frying pan, heat 2 tablespoons oil over medium-high to high heat. When the oil is hot, add the ginger and garlic. Stir-fry until aromatic. Add the carrot strips. Stir-fry for 1 minute, then add the celery. Stir-fry for another minute, then stir in the hot sauce, vinegar and brown sugar.

Add the deep-fried beef back into the pan. Mix everything together. Stir in the ground coriander. Remove from the heat and stir in the sesame oil. Serve hot.