Ingredients:

  • 1 lb Flank steak or Top Sirloin, sliced thin against the grain
  • 1/4 cup Cornstarch
  • 2 tbsp Vegetable oil
  • 1/2 cup Low-sodium soy sauce
  • 1/2 cup Dark brown sugar, packed
  • 1 tbsp Fresh ginger, minced
  • 3 cloves Garlic, minced
  • 1/2 cup Water
  • 1 tsp Sesame oil
  • 2 large Green onions, cut into 1-inch diagonal pieces
  • 1/2 tsp Red pepper flakes

Instructions:

  1. Slice the steak into 1/4 inch thick strips against the grain. In a large bowl, toss the beef with cornstarch until every piece is fully coated. Let it sit for 2 minutes to allow the starch to adhere.
  2. Heat vegetable oil in a large wok or heavy-bottomed skillet over medium-high heat until it begins to shimmer and barely smoke.
  3. Add the beef in a single layer, avoiding overcrowding. Sear for 1-2 minutes per side until the edges are mahogany-colored and the crust is firm. Remove the beef and set aside.
  4. In the same pan, whisk together the soy sauce, dark brown sugar, minced ginger, garlic, water, and sesame oil. Simmer for 2-3 minutes until the sauce thickens slightly.
  5. Return the beef to the pan and toss with the green onions and red pepper flakes. Stir for 1 minute until the glaze is glass-like and clings to the meat. Serve immediately.