Ingredients

The following ingredients have 4 Servings
  • 1 pound flank steak (sliced against the grain and cut into bite size pieces)
  • 1/4 cup cornstarch
  • 3 tablespoons oil (divided)
  • 1 garlic clove (minced)
  • ½ teaspoon ginger (minced)
  • ½ cup soy sauce
  • ½ cup mirin
  • 4 tablespoons brown sugar
  • ½ teaspoon sesame oil
  • a couple of dashes of fish sauce
  • 1 teaspoon cornstarch
  • 1 tablespoon water

Instruction

  • Toss the beef in the cornstarch and place in the fridge for 10 minutes while you are making the sauce and heating up the oil.
  • Heat 2 tablespoons of oil in a large skillet.
  • When the oil is nice and hot add in the steak (I had to do two batches to avoid overcrowding the pan). Sauté until browned on both side, 3-4 minutes. Remove from the pan and set aside.
  • Add the remaining tablespoon of oil to the same pan.
  • Add in garlic and ginger and cook for 1-2 minutes.
  • In a small bowl combine soy sauce, mirin, brown sugar, sesame oil and fish sauce.
  • Pour the soy sauce mixture into the pan and bring to a simmer and cook for 2-3 minutes.
  • In a small bowl mix together the cornstarch and water.
  • Slowly pour in the cornstarch mixture whisking continuously. Continue to cook until your desired thickness.
  • Add steak back to the pan and toss to coat the beef with the sauce.
  • Serve immediately with green onions and sesame seeds if desired.