Crispy ginger beef

Freeze the steak about 45 minutes until firm so it can be cut thin.

Slice the beef super thin against the grain with a sharp knife, slowly.

Toss the beef in a bowl with soy sauce, Shaoxing wine, cornstarch and a little ginger paste until every piece is coated.

Let it marinate 20 to 30 minutes.

Mix soy sauce, rice vinegar, brown sugar, oyster sauce, chili garlic sauce, garlic paste, ginger paste and sesame oil for the sauce.

Beat the eggs hard; dip the beef in the egg, then coat in cornstarch, keeping the pieces separate and loose; shake off excess.

Drop the pieces into hot oil a few at a time, separating as they go in and stirring so they do not stick; do not overcrowd or the temperature drops. Fry a couple of minutes.

Lift out with a net, let the oil reheat between batches, and fry the rest.

In a clean pot with a little hot oil, cook julienne carrots and red pepper two minutes to soften.

Add a touch of oil, garlic and a big amount of fresh chopped ginger; mix for 20 seconds.

Pour in the sauce and heat 10 to 15 seconds until thick; add the beef and toss.

Serve in a bowl over white rice.