Ginger juice is easy to make — just grate the ginger and squeeze out the fresh juice.
¾ pound flank or sirloin steak
8 tablespoons soy sauce, divided
4 teaspoons Chinese rice wine or dry sherry, divided
5½ teaspoons sugar, divided
2 teaspoons freshly squeezed ginger juice, divided
2 teaspoons sesame oil
Up to ¼ teaspoon chili flakes
½ cup water
3 tablespoons flour
2 tablespoons cornstarch
2 medium eggs
4–6 cups oil for frying
1 clove garlic, minced
1 slice ginger, minced
1 teaspoon cornstarch mixed
with 4 teaspoons water
Cut the beef along the grain into matchstick strips. Add 2 tablespoons soy sauce, 1 teaspoon rice wine, ½ teaspoon sugar, and 1 teaspoon ginger juice to the beef. Marinate for 30 minutes.
Combine 6 tablespoons soy sauce, 3 teaspoons rice wine, 5 teaspoons sugar, 1 teaspoon ginger juice, sesame oil, chili flakes, and water. Set aside.
Combine the flour, cornstarch, and eggs into a batter. Coat the beef in the batter, using your fingers to spread it. Add 4–5 cups oil to the wok and heat to 350°F. When oil is ready, deep-fry the beef in batches, turning occasionally, until they turn golden. Remove and drain on paper towels.
Raise the oil temperature to 400°F. Deep-fry the beef a second time, until it turns brown and crispy. Drain on paper towels.
Remove all but 2 tablespoons of oil from the wok, or add 2 tablespoons oil to a second wok or skillet. When oil is hot, add the garlic and ginger and stir-fry briefly until aromatic.
Add the sauce and bring to a boil. Add the cornstarch-and-water mixture, stirring quickly to thicken. Add the meat. Mix everything together and serve hot.