Vegetable Oil

By carvalhohm

Ingredients

• Sauce
• Meat

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from restaurant.betterrecipes.com

Preparation

Step 1

1. Make the sauce by heating 2 teaspoons vegetable oil in medium saucepan over medium/low heat. (Don't get the oil too hot or you'll get a major splatter when adding liquids). Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove from heat.

2. Slice the flank steak against the grain into 1/4 inch thick slices. Tilt the blade of you knife at about a 45 degree angle to the top of the steak so that you get wider cuts.

3. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece. Let the beef sit for about 10 minutes so that the cornstarch sticks.

4. As the beef sits, heat up one cup of oil in a wok or skillet. Add the beef to the oil and saute for just 2 minutes or until the beef just begins to darken on the edges. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out onto paper towels, then pour the oil out of the wok. Put the pan back over the heat, dump the meat back into it and cook for one minute. Add the sauce, cook for one more minute while stirring, then add all the green onions. Cook for 1 additional minute, then remove the beef and onions with slotted spoon to serving plate. Leave excess sauce behind in the pan.

Serve over jasmine rice.

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