Categories: Asian

Ingredients

• 1 lb. flank steak, sliced diagonally 1/4 inch thick
• 1/4 cup cornstarch
• 2 tsp plus 1 cup vegetable oil
• 1 tbsp. minced garlic
• 1/2 tsp grated fresh ginger
• 2/3 cup dark brown sugar
• 1/2 cup soy sauce
• 1/2 cup water
• 2 bunches green onion, cut in 2-inch pieces
• 2 pkg. microwavable rice
• Crushed red pepper and toasted sesame seeds, for garnish

Directions

1. Stir together beef and cornstarch in a bowl until thoroughly coated. Let stand about 10 minutes.

2. Heat 2 tsp oil in a deep-sided skillet or wok over medium heat. Add garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Stir in brown sugar, soy sauce and water. Increase heat to medium-high and stir until sugar is dissolved and sauce boils and slightly thickens, about 4 minutes. Transfer sauce to a bowl; rinse and dry skillet.

3. Heat remaining 1 cup oil in skillet to 375. Working in batches, shake excess cornstarch from beef slices and gently add to hot oil. Fry, stirring briefly, until edges become crisp and begin to brown, about 2 minutes. Transfer beef to paper towels to drain.

4. Drain oil and return skillet to medium heat. Return beef to skillet; stir briefly, then pour in sauce. Stir once or twice to combine, then add green onion. Bring mixture to a boil; cook until green onion has softened and turned bright green, about 2 minutes. Meanwhile, microwave rice, then serve topped with beef mixture. Garnish with red pepper and sesame seeds.

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