Ingredients
Scale
- 1 pound flank steak sliced thin against the grain
- 1/4 cup cornstarch
- 1/3 cup water
- 1/4 cup low sodium soy sauce
- 1/2 cup brown sugar packed
- 2 teaspoons cornstarch
- 1/4 cup vegetable oil
- 2 garlic cloves minced
- 1 tablespoon minced ginger
- 4 green onions cut into one inch pieces, with the whites and greens separated
Instructions
- In a large bowl, toss the flank steak with cornstarch until it's well coated. Set aside.
- Whisk together the water, soy sauce, brown sugar, and cornstarch in a small bowl. Set aside.
- Heat vegetable oil in a large skillet over medium heat until shimmering. Cook the coated beef in batches, for about 3 to 5 minutes, without overcrowding the pan. Once cooked, transfer the beef to a plate and tent with foil. Drain the skillet, keeping only 1 tablespoon of oil.
- Add garlic, ginger, and the whites of the green onions to the skillet, sautéing until fragrant without burning the garlic.
- Pour the prepared sauce into the skillet, scraping up any browned bits from the bottom. Bring to a simmer and cook until thickened, about 1 minute. Return the beef to the skillet, toss to combine, and garnish with remaining green onions. Serve over rice.
Notes
Ensure the flank steak is sliced thin for optimal tenderness.
You can adjust the sweetness by varying the amount of brown sugar based on your preference.
Serve with steamed rice or noodles for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 18g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.