Ingredients
- 500g flank steak , sliced very thinly, across the grain
- 1/3 cup cornstarch
- 2-4 Tablespoons oil (vegetable or canola oil)
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 1/2 cup light brown sugar , packed
- 2 tsp cornstarch + 2 tsp water
- 1 teaspoon freshly grated ginger
- 4 cloves garlic , minced
- 1/2 tsp sesame oil
- 1 tbsp chopped coriander
- 1 tsp chilli paste
- 1 bunch green onion , chopped
- hot cooked rice for serving
Method
- Slice the flank steak into 1/4” thin (or thinner) slices, across the grain of the meat.
- Lay the slices across a large baking sheet or your cutting board, and toss them on all sides with the 1/3 cup cornstarch.
- Place 1 tablespoon oil in a large pan or wok over medium-high heat. Cook the beef in small batches, just until browned on both sides, flipping once, about 30-seconds on each side. (Our goal with the very hot pan is to sear/brown the beef on both sides without cooking it all the way through.)
- Remove the beef to a plate. Add more oil to the pan, if needed, while cooking the meat.
- In a small bowl whisk together the soy sauce, water, brown sugar, and cornstarch slurry.
- In the same large pan you used to cook the beef, turn the heat to medium, add the ginger and garlic and sauté for 20 seconds.
- Add sauce mixture and bring to a simmer. Cook, stirring, until slightly thickened, about 2 minutes, then add coriander, sesame oil and chilli paste.
- Return beef to the pan with the sauce and toss to combine. Cook for 1-2 more minutes until warmed through.
- Add green onions. Serve warm, over hot cooked rice