Description
Tender strips of beef stir-fried in a sweet and savory sauce with garlic, ginger, and soy sauce, served over rice for a quick Asian-inspired meal.
Ingredients
Scale
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
- 1/4 cup soy sauce
- 1/4 cup water
- 1/4 cup brown sugar
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 4 green onions, sliced
- 1 teaspoon sesame oil
- Optional: Red pepper flakes for heat
Instructions
- In a bowl, toss the sliced flank steak with cornstarch, salt, and black pepper until evenly coated. Let it sit for 10 minutes.
- Heat about 1/4 inch of vegetable oil in a large skillet or wok over medium-high heat.
- Add the coated beef to the hot oil and fry until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
- In the same skillet, drain excess oil and add soy sauce, water, brown sugar, garlic, and ginger. Bring to a simmer and cook for 2 minutes.
- Return the beef to the skillet and toss to coat in the sauce. Cook for another 1-2 minutes until the sauce thickens.
- Stir in green onions and sesame oil. Remove from heat.
- Serve immediately over steamed rice, garnished with more green onions if desired.
Notes
For extra tenderness, marinate the beef in the sauce for 30 minutes before cooking. Adjust sweetness by varying the brown sugar.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Main Course
- Cuisine: Asian
Nutrition
- Calories: 450
- Sugar: 15g
- Fat: 20g
- Carbohydrates: 25g
- Protein: 35g