The corn starch flash frying does help to evenly coat the beef in the glistening sauce but if you want to avoid the fried version of this recipe try making it as a stir fry instead.
Prepare the sauce first, so that it is properly reduced and thickened.
Add 3 tbsp vegetable oil to a hot wok and quickly stir fry the beef before immediately adding the vegetables and sauce and simmering for an additional few minutes to heat the vegetables through.
The critical thing is not to overcook the beef. The wok should be as hot as possible and the beef need only be quickly stir fried for a minute or so until it loses the pink colour to be fully cooked. the extra few minutes of simmering will guarantee that it is anyway.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.