Description
A soy-based Chinese-style beef dish. Best served over soft rice noodles or rice.
Ingredients
- 2 teaspoons vegetable oil
- 1 tablespoon finely chopped garlic
- ½ teaspoon grated fresh ginger root
- ½ cup soy sauce
- ½ cup water
- ⅔ cup dark brown sugar
- 1 pound beef flank steak, sliced 1/4 inch thick on the diagonal
- ¼ cup cornstarch
- 1 cup vegetable oil for frying
- 2 bunches green onions, cut in 2-inch lengths
Instructions
- Heat 2 teaspoons of vegetable oil in a saucepan over medium heat. Add garlic and ginger; cook and stir until fragrant
- about 30 seconds. Stir in brown sugar
- soy sauce
- and water. Increase heat to medium-high; stir until sauce boils and slightly thickens
- about 4 minutes. Remove sauce from the heat and set aside.
- Place beef into a large bowl; add cornstarch and mix until beef is thoroughly coated. Set aside until most of the cornstarch has been absorbed
- about 10 minutes.
- Heat vegetable oil in a deep skillet to 375 degrees F (190 degrees C).
- Shake excess cornstarch from beef slices and drop into hot oil
- a few at a time
- stirring briefly and frying until edges become crisp
- about 2 minutes. Remove beef with a large slotted spoon; drain on paper towels.
- Remove excess oil from the skillet
- then heat the skillet over medium heat; add beef slices and stir in prepared sauce. Add green onions and bring to a boil; cook until the onions have just softened and are bright green
- about 1 to 2 minutes.
Prep Time: 12 mins
Cook Time: 8 mins
Total Time: 30 mins
Servings: 4