I made this last night for dinner and was surprised how quick and easy it was. Not to mention super yummy. I tend to like my oriental food a little more spicy, but this was a really good change. I actually should have doubled, or maybe even tripled, this recipe cause everyone wanted more. I only made one serving because my kids are kind of finicky about dishes like this. Usually they wont eat anything other then the rice, but for once my kids were asking for seconds. Even my husband was bummed out that their wasn’t any leftovers. So yummy! A definite must try recipe!! (Recipe makes enough for about 2 people, and I served it over rice which wasn’t in the recipe. So, if you want to serve with rice, start cooking the rice first thing and then start on the sauce.)
Estimated Cooking Time: About 30 minutes
- 2 teaspoons vegetable oil
- 1/2 teaspoon minced ginger
- 1 tablespoon chopped garlic
- 1/2 cup soy sauce
- 1/2 cup water
- 3/4 cup dark brown sugar
- 1 cup vegetable oil
- 1 pound flank steak
- 1/4 cup cornstarch
- 2 large green onions
Make the sauce by heating 2 teaspoons of vegetable oil in a medium saucepan over medium/low heat. Don’t get the oil too hot or you’ll get a major spatter when adding the other liquids. 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 raise the heat to about medium and boil the sauce for 2 to 3 minutes or until the sauce thickens. Remove it from the heat.
Slice the flank steak against the grain into 1/4-inch 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 saute for just two minutes, or until the beef just begins to darken on the edges. You don’t need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around so that it cooks evenly. After a couple minutes, use a large slotted spoon or a spider to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate. Leave the excess sauce behind in the pan.
Recipe from Top Secret Restaurant Recipes 2