Categories: Asian

Ingredients

• 1 tablespoon Vegetable oil
• 1-2 teaspoons minced ginger
• 1 tablespoon minced garlic
• 1/2 cup soy sauce
• 1/2 cup water
• 3/4 cup dark brown sugar
• 1 cup Vegetable oil
• 11/2 pounds flank steak
• 1/2 cup cornstarch
• 1/4 teaspoon red pepper flakes (optional)
• 1 bunch green onions, cut on diagonal into 2-inch pieces

Directions

1. Make the sauce. Heat 1 tablespoon Vegetable oil in a medium saucepan over medium heat. Add ginger and garlic and stir for 30 seconds.

2. Add soy sauce, water, and brown sugar. Bring to a boil and simmer until thickened some, 10 to 15 minutes.

3. Slice flank steak against the grain into ¼-inch slices with the knife held at a 45 degree angle. Some of the really long pieces I cut in half to make them more bite-sized.

4. Toss flank steak with cornstarch and let sit 10 to 15 minutes.

5. Heat 1 cup Vegetable oil in a large pan over medium-high heat.

6. Add beef (I cooked it in 2 batches) and cook 2-3 minutes, until brown and crispy, flipping pieces over to cook both sides.

7. Remove meat with a slotted spoon and discard cooking oil. Place meat back in pan along with sauce and cook over medium heat for 1 minute, stirring to coat meat.

8. Add red pepper flakes and green onions and remove from heat.

9. Serve over rice.

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