Ingredients:

  • 1.5 lbs flank steak, sliced thin against the grain
  • 0.5 cup cornstarch
  • 0.33 cup neutral oil
  • 8 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 bunch scallions, cut into 2-inch batons
  • 0.5 cup low-sodium soy sauce
  • 0.5 cup water
  • 0.66 cup dark brown sugar
  • 1 tsp red chili flakes

Instructions:

  1. Slice the flank steak against the grain into 5mm thick strips. In a large bowl, toss the beef with cornstarch until every piece is individually coated. Let it sit for 10 minutes to allow the starch to adhere.
  2. Heat oil in a heavy-bottomed wok or cast iron skillet until it begins to shimmer. Add the beef in a single layer, working in batches if necessary. Sear undisturbed for 2 minutes per side until a dark crust forms, then remove beef and drain on a wire rack.
  3. Wipe out the excess oil, leaving roughly 1 tablespoon in the pan. Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant but not browned.
  4. Pour in the soy sauce, water, and dark brown sugar. Bring the mixture to a vigorous boil, stirring until the sugar dissolves and the sauce reduces into a syrupy glaze (about 2 minutes).
  5. Add the crispy beef and scallions back into the wok. Toss rapidly over high heat for 60 seconds until the sauce thickens and coats the meat entirely. Serve immediately.