Ingredients

The following ingredients have 4 Servings
  • 1 lb (450 g) beef flank steak (or skirt steak) (, sliced against the grain into 1/4” (5 mm) pieces)
  • 1 tablespoon Shaoxing wine ((or dry sherry))
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup cornstarch
  • 1/4 cup chicken broth
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine ((or dry sherry))
  • 1 1/2 teaspoons rice vinegar
  • 1/2 teaspoon sesame oil
  • 2 tablespoons sugar
  • 1 clove garlic (, minced)
  • 1 teaspoon cornstarch
  • 2 tablespoons peanut oil
  • Toasted sesame seeds for garnish

Instruction

  • Combine the beef and marinade ingredients in a medium-size bowl. Marinate for 15 minutes white preparing other ingredients.
  • Combine the sauce ingredients in a medium-size bowl and stir to mix well.
  • Add the oil to a large skillet and heat over medium-high heat and heat until hot. Add the marinated beef and spread without overlapping. Cook undisturbed until the bottom turns golden brown, about 1 minute. Flip and brown the other side, another minute or so. Turn to low heat. Transfer the beef into a plate and set aside.
  • Stir the sauce again to dissolve the cornstarch completely, pour into the pan. Turn to medium heat and bring the sauce to a boil. Stir and cook until the sauce is thickened.
  • Turn off the heat and add the cooked beef back. Toss to coat evenly, then sprinkle with sesame seeds to garnish.
  • Serve hot over steamed rice as a main dish.