Ingredients
The following ingredients have 2 Servings
- 2/3 lb. flank steak, sliced across the grain
- 3 Tbsp. corn starch
- 3 tsp. canola oil, divided
- 1/2 tsp. grated ginger
- 2 cloves garlic, minced
- 1/3 cup low-sodium soy sauce
- 1/3 cup water
- 1/4 cup brown sugar
- 1/4 tsp. (heaping) red pepper flakes
- 2-3 large scallions, sliced
Instruction
- 1. Pat the steak pieces with a paper towel to get rid of any moisture. Toss the steak and cornstarch together; shake of excess cornstarch using a fine strainer.
- 2. Mix together the soy sauce, water, brown sugar and red pepper flakes in a small bowl or large measuring cup.
- 3. Heat half the oil in a wok or large fry-pan at medium-high heat and add the ginger and garlic. Cook for 30 seconds, or until fragrant, then add the soy sauce mixture. Cook for about 2 minutes and transfer back to the bowl or measuring cup.
- 4. Turn the heat up on the wok and add the remaining oil. Add the beef and cook, stirring until just browned.
- 5. Pour the sauce back in and let it cook with the meat. Simmer for around 5 minutes or until thickened. Place beef mixture on top of a bed of brown rice and garnish with scallions. Serve with a side of steamed veggies dolloped with leftover soy sauce mixture (or see note above).
