INGREDIENTS
-
Thin sliced beef (flank steak)
-
Cornstarch
-
Oil
-
Ginger
-
Garlic
-
Soy Sauce
-
Dark Brown Sugar
-
Green Onions
DIRECTIONS
-
Slice the flank steak against the grain the long way ¼ inch think pieces and add it to a ziploc bag with the cornstarch.
-
Press the steak around in the bag making sure each piece is fully coated with cornstarch and leave it to sit.
-
Add the canola oil to a large frying pan and heat on medium high heat.
-
Sear the flank steak pieces in batches on each side to avoid overcrowding the pan and creating steam.
-
When the steak is done cooking remove it from the pan.
-
Add the ginger and garlic to the pan and sauté for 10-15 seconds.
-
Pour in the soy sauce, water and dark brown sugar to the pan and let it come to a boil.
-
Add the steak back in and let the sauce thicken for 20-30 seconds.
-
If you find the sauce isn’t thickening enough, add 1 tablespoon of cornstarch to 1 tablespoon of cold water and stir to dissolve the cornstarch and add it to the pan.
-
Add the green onions, stir to combine everything, and cook for a final 20-30 seconds.