Tender strips of flank steak in a sweet, garlicky soy and ginger sauce with green onions. Slice and coat the beef ahead, then it cooks in about 10 minutes. Serve over White Rice. Serves 10.
Ingredients:
- 3 pounds flank steak (or sirloin), sliced thin across the grain
- 1/2 cup cornstarch
- 1/2 cup vegetable oil, divided
- 2 bunches green onions, cut into 2-inch pieces
Sauce:
- 1 cup soy sauce
- 1 cup water
- 1 cup packed brown sugar
- 2 tablespoons fresh ginger, minced
- 8 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions:
- Morning or afternoon: slice the beef 1/4 inch thick across the grain. Firming it in the freezer for 20 minutes makes slicing easier. Refrigerate.
- Mix the soy sauce, water and brown sugar in a jar and refrigerate. Mince the ginger and garlic and cut the green onions.
- At dinner: toss the beef with the 1/2 cup cornstarch until coated.
- Heat 2 tablespoons oil in a large skillet or wok over high heat. Sear the beef in 3 or 4 batches, 1 to 2 minutes per side, adding oil as needed. Move each batch to a plate.
- Lower the heat to medium. Add the ginger and garlic to the pan for 30 seconds, then the sauce. Simmer 3 to 4 minutes, then stir in the cornstarch slurry until glossy.
- Return the beef and add the green onions and sesame oil. Toss for 1 minute and serve over rice.
Cook's Notes:
- Cooking in batches keeps the pan hot so the beef browns instead of steaming.
- Sirloin works if flank steak is pricey.