Prep Time: 25 Mins
Cook Time: 15 Mins
Total Time: 40 Mins
2 tsp vegetable oil
½ tsp minced ginger
1 tbsp minced garlic
½ cup of soy sauce
½ cup of water
¾ cup of brown sugar
1 pound flank steak
¼ cup of cornstarch
1½ cups of vegetable oil
3 cups of cooked Rice
3 green onions sliced, optional garnish
1. Warm up vegetable oil in a medium saucepan over medium heat. Do not overheat the oil.
2. Add the pan’s ginger and garlic. Then, add the water and soy sauce rapidly before the garlic burns.
3. Brown sugar is dissolved in the sauce after which the heat is increased to medium and the sauce is boiled
for two to three minutes, or until it thickens.
4. Remove from heat. Beef
5. Slice the flank steak into ¼” thick pieces, working against the grain. To make broader cuts, tilt your knife’s
blade at a 45-degree angle relative to the top of the steak.
6. Put the sliced steak and cornstarch in a big resealable bag. Shake the bag to evenly distribute the cornstarch over the steak, then set aside for ten minutes.
7. Now heat vegetable oil in a pan over medium heat while the meat is sitting. However, you don’t want it to
8. Add the steak to the oil and cook it until browned. It will cook more evenly if you give it a little stir.
9. After a few minutes, remove the meat with tongs or a big slotted spoon and lay it on paper towels. Add the
meat to the medium saucepan containing the sauce after wiping off any excess oil with a paper towel.
10. Reheat the oven to medium or low and place the pan back in it.
11. Serve with cooked rice.
12. If desired, garnish with green onions.
1. Slices of ¼ inch thick should be made from the flank steak by cutting it against the grain. Cut with a bit
more thickness by tilting the knife 45 degrees.