Heat 2 tsp. 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
Ingredients
Directions
Heat 2 tsp. 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