Prep 30 mins
Cook 30 mins
Get the rice ready, dinner is ready!
- 2 teaspoons vegetable oil
- 1⁄2 teaspoon ginger, minced
- 1 tablespoon garlic, chopped
- 1⁄2 cup soy sauce
- 1⁄2 cup water
- 3⁄4 cup dark brown sugar
- vegetable oil, for frying (about 1 cup)
- 1 lb flank steak
- 1 medium onion, sliced
- 1⁄4 cup cornstarch
- 2 large green onions, chopped
- Heat 2 teaspoons of vegetable oil in a medium saucepan over medium/low heat. Don't get the oil too hot.
- Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
- Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.
- Slice the flank steak against the grain into 1/4" thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
- Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.
- As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
- Heat the oil over medium heat until it's nice and hot, but not smoking.
- Add the beef to the oil and sauté until brown. Stir the meat around a little so that it cooks evenly.
- After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it.
- Put the pan back on the oven over medium/low heat. Add chopped green onions and let sauce simmer until warm.
- Serve over rice.