Made at home by our own Sara Aulebach, the recipe comes highly recommended!
- 1 tablespoon Vegetable oil
- 1-2 teaspoons minced ginger
- 1 tablespoon minced garlic
- 1/2 cup soy sauce
- 1/2 cup water
- 3/4 cup dark brown sugar
- 1 cup Vegetable oil
- 1 1/2 pounds flank steak
- 1/2 cup cornstarch
Make the sauce. Heat 1 tablespoon Vegetable oil in a medium saucepan over medium heat. Add ginger and garlic and stir for 30 seconds.
Add soy sauce, water, and brown sugar. Bring to a boil and simmer until thickened some, 10 to 15 minutes.
Slice flank steak against the grain into 1/4-inch slices with the knife held at a 45-degree angle. Some of the really long pieces I cut in half to make them more bite-sized.
Toss flank steak with cornstarch and let sit 10 to 15 minutes.
Heat 1 cup Vegetable oil in a large pan over medium-high heat.
Add beef (I cooked it in 2 batches) and cook 2-3 minutes, until brown and crispy, flipping pieces over to cook both sides.
Remove meat with a slotted spoon and discard cooking oil. Place meat back in pan along with sauce and cook over medium heat for 1 minute, stirring to coat meat.
Remove from heat and serve over rice.
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