Description
A quick and bold dinner recipe that brings the flavors of takeout right to your home. Sweet, salty, and sticky, this dish can be made in about 30 minutes, making it perfect for busy weeknights.
Ingredients
Beef and Coating
- 1 pound flank steak, thinly sliced (Other suitable cuts include skirt steak, sirloin, or ribeye.)
- 1/4 cup cornstarch (For a light crispy coating.)
- 2 tablespoons neutral oil (Avocado, canola, or vegetable oil work well.)
Sauce
- 1/2 cup soy sauce (Low sodium for a balanced flavor.)
- 1/4 cup brown sugar (This provides the signature sweetness.)
- 1 tablespoon fresh ginger, grated (Alternatively, use ginger paste.)
- 1/4 cup water (To loosen the sauce.)
- 1 clove garlic, minced (Use lots for maximum flavor.)
- 1/2 teaspoon red pepper flakes (Optional for heat.)
Garnish
- 2 stalks green onions, sliced (For garnish.)
Instructions
Preparation
- Slice the flank steak thin against the grain and toss with cornstarch in a bowl. Let it rest for about 5 minutes.
- In a small bowl, mix soy sauce, brown sugar, water, and grated ginger. Add red pepper flakes if desired.
Cooking
- Heat oil in a large skillet or wok over medium-high heat. Add the beef in a single layer, searing each side until browned and crisp.
- Lower heat, add garlic and a bit more ginger to the pan, and stir for 20-30 seconds until fragrant.
- Pour the sauce into the pan and let it bubble until it thickens slightly. Return the beef to the pan and toss to coat.
- Add green onions right before serving.
Notes
For a spicier dish, add chili garlic sauce or fresh chilies. To lighten the dish, reduce the amount of brown sugar. Use tamari for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Cuisine: Asian, Chinese