Ingredients

The following ingredients have 2 Servings
  • 12 ounces flank steak ((Note 1))
  • 3 tablespoons cooking oil
  • 2 scallions, thinly sliced
  • 2 tablespoons rice cooking wine
  • 1 tablespoon soy sauce
  • 1 tablespoon corn starch
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon table salt
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon asian red chili sauce ((Note 3))
  • 1 teaspoon ground cumin ((Note 4))

Instruction

  • Marinate Beef: Stir together all marinade ingredients in large bowl until corn starch is dissolved. Slice beef against grain into thin slices, about 1/4 inch thick, and add to bowl with marinade. Stir together until marinade is fully absorbed by beef. Set aside for about 5 minutes to marinate.
  • Prepare Sauce: Stir together all sauce ingredients in small bowl until combined. Set aside.
  • Brown Beef: Heat oil in wok or pan over medium-high heat for a few minutes until hot. Add beef and cook in hot oil for a few minutes until browned, constantly stirring and flipping beef slices. Use slotted spoon or tongs to transfer only beef to plate, leaving oil in wok.
  • Add Sauce: Reduce to medium heat. Add prepared sauce to wok and cook for less than a minute until fragrant, stirring frequently. Return beef to wok and stir with sauce for a few minutes until well-mixed.
  • Serve: Remove wok from heat. Stir in sliced scallions and serve (Note 5).