4 tsp | Vegetable oil |
1 tsp | Ginger, minced |
2 Tbsp | Garlic, chopped |
1 cup | Soy sauce |
1 cup | Water |
1 ½ cups | Dark brown sugar |
to taste | Vegetable oil, for frying |
2 lbs | Flank steaks |
½ cup | Cornstarch |
4 large | Green onions |
3 cups | Cooked rice, for serving. |
1. Heat 4 tsp of vegetable oil in a medium saucepan over med/low heat. |
2. Add minced ginger and chopped garlic to the pan. |
3. Add the soy sauce and water before the garlic scorches. |
4. Dissolve the brown sugar in the sauce. |
5. Raise the heat to about medium. |
6. Boil the sauce for 2-3 minutes or until the sauce thickens. |
7. Remove the saucepan from the heat. |
8. Slice the flank steak against the grain into 1/4" thick bite-size slices. |
9. Dip the steak pieces into the cornstarch. © FirstPageRecipes.com |
10. Apply a very thin dusting to both sides of each piece of beef. |
11. Let the beef sit for about 10 minutes so that the cornstarch sticks. |
12. As the beef sits, heat up the vegetable oil in a wok. a skillet may also be used for this step, making sure the beef will be mostly covered with oil. |
13. Heat the oil over medium heat until it's hot, but not smoking. |
14. Add the beef to the oil. |
15. Sauté for just two minutes or until the beef just begins to darken on the edges. the beef will not need a thorough cooking here since it is going back on the heat later. |
16. Stir the meat around a little so that it cooks evenly. |
17. After a couple of minutes, use a large slotted spoon to take the meat out and onto paper towels. |
18. Then pour the oil out of the wok or skillet. |
19. Put the pan back over the heat and add water. |
20. Put the meat back into it and simmer for one minute. |
21. Add the sauce and cook for one minute. |
22. Stir the mixture, then add all the green onions. |
23. Cook for one more minute. |
24. Then remove the beef and onions with tongs or a slotted spoon to a serving plate. |
25. Serve with rice and the extra sauce in the pan. |
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