GINGER BEEF

By Sube

Ingredients

• 1/2-3/4 lb steak, thinly sliced into strips
• 2 Tbsp cornstarch
• 1/4 tsp Chinese five spice powder (optional)
• canola or other mild vegetable oil, for cooking
• 1/2 red pepper, seeded and sliced (optional)
• 1 small carrot, julienned (optional)
• 2-3 garlic cloves, chopped or crushed
• 1-2 Tbsp grated fresh ginger
• 2-3 green onions, sliced (plus extra for serving)
• 3 Tbsp brown sugar or honey
• 3 Tbsp rice vinegar
• 2 Tbsp soy sauce
• 2 Tbsp sweet chili sauce
• pinch red chili flakes
• chopped fresh cilantro, for serving (optional)

Preparation

Step 1

n a medium bowl, toss the strips of beef with the cornstarch and five spice powder (if you’re using it) to coat them well. Set a medium skillet over medium-high heat, add about 1/3 inch of oil and cook the beef in batches – without crowding the pan – until golden and crisp, transferring to a plate with tongs as they cook.

Pour out any excess oil, leaving about a tablespoon in the pan. Return to the heat and add the red pepper and carrot, if you’re using them, along with the garlic, ginger and green onions; cook, stirring, for a minute or two. In a small dish, stir together the brown sugar, rice vinegar, soy sauce, chili sauce and chili flakes; add to the pan and cook, stirring, until it comes to a simmer and thickens slightly. Return the beef to the pan and toss to heat everything through.

If you like, top with extra green onions and chopped fresh cilantro.