This dinner is one of the favorites in our house – it’s DELICIOUS!! I thought I’d share…
1 lb flank steak or last night I used bottom round roast which was presliced
1/4 c cornstarch
2 tsp vegetable oil
1 TBS minced garlic
1 TBS grated ginger (I buy about a 3 inch piece of ginger and use that, never measure out the 1 TBS)
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
2 TBS rice wine (I’m not going to buy rice wine, which I guess is basically saki, so I just use whatever white wine I have on hand)
3 green onions sliced
other vegetables you’d like – I usually use carrots, red bell peppers and asparagus
oil for frying meat
Step 1 – to make the sauce – in a saucepan heat 2 tsp of the oil. Add garlic and ginger, stir fry for about a minute. Add soy sauce, wine and water. Add brown sugar and dissolve into sauce. Bring the sauce to a boil and boil for 2-3 minutes. Remove from heat. Before I use add it later on, I strain it first – helps remove the strings on ginger. I do add some of what is caught in the strainer back into the sauce.
Step 2 – Slice the steak into 1/4inch slices. Toss the steak with the cornstarch and let sit for 10 minutes – this i very important – DO NOT SKIP!!
Step 3 – Heat about a cup of oil in a wok to medium heat. Add the beef slices and cook for about 3 minutes (or use a deep fryer). I don’t cook all the beef at the same time otherwise it won’t crisp up. I cook about 10 pieces at a time. Either use a splash guard for the splattering oil or stand back and WATCH OUT!! It hurts and can be a long process of cooking the beef. Cook beef until crispy and browned.
Step 4 – Remove the meat from the wok and drain on a paper towel. Drain all of the oil from the wok except for about a TBS. Add vegetables and stir fry for a few minutes; add the green onions and cook for another minute or so. Add the steak back in and pour in the sauce. Cook while stirring until it reaches a boil. I usually add a little more cornstarch mixed with water in to help it thicken.
Serve over rice
Let me know what you think.