Sort ingredients
becks
QR Code
Listen
Pdf
Using a sharp knife, thinly slice the flank steak and transfer it to a shallow dish. For the most tender bites of steak, we suggest cutting against the grain of the meat at a 45-degree angle.
In a small bowl, whisk together the brown sugar, soy sauce, rice vinegar, sesame oil, garlic, cornstarch and baking soda.
Pour the marinade over the slices of steak and toss to coat. Cover the dish and let the beef marinate for at least 20 to 30 minutes at room temperature.
While the beef marinates, whisk together the sesame oil, ground ginger, minced garlic, soy sauce, water and brown sugar in a saucepan over medium-high heat until the brown sugar dissolves. Bring the sauce to a boil and then stir in the cornstarch-water mixture. Reduce the heat to medium-low and keep cooking the sauce until it has reduced and thickened slightly. Remove from the heat and set aside.
Warm a large skillet or wok over medium-high heat. Drain the beef from the marinade and then add it to the skillet. Leave it undisturbed for 1 to 2 minutes, allowing it to sear, then turn occasionally until the beef is brown on all sides.
To finish, add the green onions and then pour in the sauce, ½ cup at a time, until the dish reaches your desired level of 'sauciness.' Reduce the heat to medium, stir to coat, and cook for 2 to 3 minutes until fragrant.