Taro & Beef Stir Fry

Peel and dice the taro root, season with salt and pepper to taste, and add half of the corn starch; toss it and deep fry until golden and crispy, for about 5 minutes. Taro will get crispy and cook quicker than a potato. Set aside. Dice the beef chuck and season with salt and pepper to taste; add the ginger powder and the rest of the cornstarch, toss, and fry for about 5 minutes. Now fry the onion and bell pepper in some oil for about 3 minutes and stir constantly. Add the garlic, the taro and the beef and stir; add chili pepper flakes to taste, depending on how spicy you like