- 2
- 10 mins
- 25 mins
Ingredients
- 1 1 1 lb flank steak, thinly sliced into bite sized pieces
- 1 1 1 tsp salt
- 1 1 1 tsp ground black pepper
- 1/4 1/4 1/4 cup all purpose flour
- 1/2 1/2 1 cup vegetable oil, for frying, (after cooking the beef in it, reserve 1 tbsp of the beef oil)
- 1/2 1/2 1/2 tbsp ginger, minced
- 2 2 2 tbsp garlic, minced
- 1/2 1/2 1/2 cup soy sauce
- 1/2 1/2 1/2 cup water
- 1/2 1/2 1/2 cup dark brown sugar
- 1 1 1 tsp sesame oil (optional)
- 1/4 1/4 1/4 cup chopped scallions
- 1 1 1 tsp sesame seeds, lightly toasted*
Preparation
Step 1
1. Heat the oil in a wok or skillet.
2. Season the beef with salt and pepper. Dredge the beef in flour then put the beef in a sieve to shake off excess flour. You only want a thin coating.
3. Sear the beef by batch, just enough to cover the wok. Do not overcrowd the wok. You want each piece to nicely brown on the edges on both sides, but be careful not to cook it all the way through as it will cook further when you put it back into the wok with the sauce. Drain over paper towels. Repeat the process until all the beef slices are cooked. Set aside.
4. Remove most of the oil from the wok but leave 1 tbsp of the oil. Saute garlic and ginger for 1 minute over high heat.
5. Add the soy sauce, water and sugar and boil until the sugar is dissolved and the sauce thickens, about 2-3 minutes. Add the beef and toss until well coated. Let simmer for another 2 minutes to infuse the sauce into the meat. Just before you turn off the heat, add the sesame oil.
6. Serve garnished with toasted sesame seeds and scallions on top.