Ingredients
Scale
- 1 lb. flank steak, cut into thick strips
- 1 tablespoon garlic, minced
- 1/2 teaspoon ginger, minced
- 1/2 cup thin soy sauce
- 3/4 cup brown sugar
- 4 tablespoons cornstarch
- 2 green onions, cut diagonally into 2” slices
- 1/2 teaspoon cornstarch mixed with 1 tablespoon cold water
Instructions
- Coat the beef strips in cornstarch on both sides, shaking off excess flour and let it sit for 10 minutes to absorb
- Over medium high heat, saute ginger and garlic until fragrant then pour in the thin soy sauce and brown sugar
- Stir to dissolve the brown sugar and bring to a boil
- Add the cornstarch slurry and simmer until the sauce has thickened. Remove from heat and set aside
- In a separate pan over medium high heat, pan-fry the beef strips in batches until golden brown, about 2 minutes per side. Drain on paper towels
- Pour out excess oil from the pan and return to heat. Toss in the beef slices and pour in the brown sauce, stirring gently to combine
- Simmer for about 1 minute then toss in the green onions, stirring to combine for another minute
- Dish out the beef strips and green onions, leaving the excess sauce in the pan
Notes
Adapted from Todd Wilbur’s Top Secret Recipes