- 2 tsp vegetable oil
- 1/2 tsp grated fresh gingercould easily swap out 1/4-1/2 tsp of ground ginger instead
- 1 Tbsp . garlic minced
- 1/2 cup soy sauce
- 1/2 cup water
- 3/4 cup brown sugar (the recipe called for dark I only had light... turned out just fine)
- cup Approximately 1 vegetable oil for frying your steak
- 2 green onions sliced
- 1 lb of flank steak
- 1/4 cup corn starch
- 2 Tbsp soy sauce
- 2 Tbsp hoisin sauce (these last two ingredients are optionalbut I enjoyed the extra flavor)
- Slice your steak into strips, pat dry, place into ziploc bag. Add cornstarch, 2 Tbsp soy sauce and 2 Tbsp hoisin sauce to the bag, seal tightly, and smoosh around until the meat is coated. Let rest for 10 minutes.
- Heat 2 tsp. vegetable oil in small saucepan over medium low heat. Add ginger, and garlic, cook for 20 seconds, then add 1/2 cup soy sauce and 1/2 cup water.
- Dissolve brown sugar into sauce and bring to a boil. Boil gently for 2-3 minutes until it starts to thicken. Set aside to keep warm.
- Heat 1 cup of vegetable oil over medium heat. Add beef and saute for 30 seconds - 1 minute per side. It doesn't matter if the beef isn't finished cooking yet, it'll continue to cook in the remaining steps.
- Remove beef to drain on a paper towel. Drain oil from pan.
- Place pan back on medium heat and slide your beef back in. Cook for 1 minute.
- Add your sauce to the pan, cook for 1 minute. Add green onions, cook for 20 seconds.
- Remove beef and onions to serving platter and reserve sauce in a bowl for drizzling over the meat.
Source: The Chunky Chef
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