- 2/3 pound flank steak, sliced thinly across the grain (if you have the time, tenderize with small diagonal cuts to make a diamond pattern from this recipe, before slicing thinly across the grain)
- 2 Tablespoons cornstarch
- 3 teaspoons canola oil, divided
- 1/2 teaspoon grated fresh ginger (may substitute for 1/8 teaspoon ground ginger)
- 2 cloves garlic, minced
- 1/3 cup low sodium soy sauce
- 1/3 cup water
- 1/4 cup packed brown sugar
- 1/4 teaspoon (heaping) red pepper flakes
- pinch of salt
- 2-3 large green onions, sliced
- Pat the steak slices with a paper towel to wick away any excess moisture.
- Toss the steak and cornstarch together. Shake away excess corn starch using a fine mesh strainer.
- Mix together the soy sauce, water, brown sugar, red pepper flakes and pinch of salt (if substituting ground ginger for fresh, add it to this mixture) in a small bowl.
- Heat 1 1/2 teaspoons of the oil in a large skillet or wok at medium-high heat and add garlic and fresh ginger. Cook for 30 seconds and slowly pour in soy sauce mixture. Cook for another 2 minutes and return pan contents to small bowl.
- Turn the heat up to high and add the last 1 1/2 teaspoons of oil. Add the beef slices and cook, stirring until just browned.
- Pour the sauce back into the pan and cook with meat, simmering for about 5 minutes or until thickened.
- Place beef mixture on a bed of rice and top with sliced green onions.
This was wonderful with brown rice and fresh steamed broccoli.
Original recipe found at Handle the Heat.