About the Recipe
Ingredients
1 1⁄2 pounds flank steak
1⁄4 cup cornstarch
1⁄2 cup low-sodium soy sauce
1⁄2 cup water
1⁄2 cup brown sugar, packed
1⁄4 teaspoon red pepper flakes, optional
3 tablespoons vegetable oil, divided
1 tablespoon minced fresh ginger
4 cloves garlic, minced
4 green onions, cut into 2-inch pieces
1 tablespoon sesame seeds, optional, for garnish
Preparation
Step 1
Slice the steak against the grain into 1/4-inch pieces. Place in a large bowl and toss with cornstarch until evenly coated. Set aside.
Step 2
In a small bowl, whisk the soy sauce, water, brown sugar, and red pepper flakes (if using). Set aside.
Step 3
Heat 2 tablespoons of oil in a large skillet or wok over high heat. Add the beef in a single layer and cook for about 1 minute per side until browned. If needed, work in batches to avoid overcrowding. Remove the beef to a plate.
Step 4
In the same skillet, cook the ginger and garlic with the remaining oil until fragrant. Add the soy sauce mixture, stir, and simmer for 2-3 minutes until it starts to thicken.
Step 5
Return the beef to the skillet and add the green onions. Toss everything together and cook for an additional 1-2 minutes until the meat is heated through and the sauce coats everything nicely.
Step 6
Serve hot over steamed rice. If desired, sprinkle sesame seeds over the dish as a garnish. Enjoy!
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