2 large green onions, sliced on the diagonal into one-inch lengths
Instructions
1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med
to low heat.
2. Don't get the oil too hot.
3. Add ginger and garlic to the pan and quickly add the soy sauce and water
before the garlic scorches.
4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and
boil the sauce for 2 to 3 minutes or until the sauce thickens.
5. Remove it from the heat.
6. Slice the flank steak against the grain into 1/4 inch thick bite-size slices
(Tilt the blade of your knife at about a forty five degree angle to the top of
the steak so that you get wider cuts).
7. Dip the steak pieces into the cornstarch to apply a very thin dusting to both
sides of each piece of beef.
8. Let the beef sit for about 10 minutes so that the cornstarch sticks.
9. As the beef sits, heat up one cup of oil in a wok (you may also use a
skillet for this step as long as the beef will be mostly covered with oil).
10. Heat the oil over medium heat until it's nice and hot, but not smoking.
11. Add the beef to the oil and sauté for just two minutes, or until the beef
just begins to darken on the edges.
12. You don't need a thorough cooking here since the beef is going to go back
on the heat later.
13. Stir the meat around a little so that it cooks evenly.
14. After a couple minutes, use a large slotted spoon to t
15. Put the pan back over the heat, dump the meat back into it and simmer
for one minute.
16. Add the sauce, cook for one minute while stirring, then add all the
green onions.
17. Cook for one more minute, then remove the beef and onions with tongs
or a slotted spoon to a serving plate.
18. Leave the excess sauce behind in the pan.
TIPS
In a large bowl combine steak, an additional 1/4 cup of low-sodium
soy, and 2 T Hoisin sauce with the corn starch and mix well with
fingers. Let that marinade (not in frig) for about 30 mins. That
should clear up the problems someone mentioned with coating the meat
with cornstarch and also make the meat even more tender and juicy.
Originally Submitted
7/1/2013
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