- 1 1/2 pounds flank steak sliced thin (I used pre-sliced stir fry steak)
- 1/4 cup cornstarch
- 3 Tablespoons vegetable oil
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 1 teaspoon minced ginger
- 3 garlic cloves minced
- 1/2 sliced onion
- green onions cut into thirds
- pinch of red pepper flakes
- Heat some oil in a skillet and cook all of your onions. I like mine charred. Set aside.
- In a large ziplock bag add the steak and cornstarch. Toss the beef to coat evenly. Heat a large skillet to high heat and add the vegetable oil. Once your pan is sizzling HOT, add your steak in a single layer and cook on each side for about a minute until the edges just start to brown (get those edges crispy)! Once the steak is cooked, remove and set aside on a plate.
- In a small mixing bowl combine soy sauce, brown sugar, water, ginger, and garlic. Add the sauce to the pan and bring to a boil. Add the steak and cooked onions to the sauce and allow the sauce to thicken for a couple of minutes. Sprinkle with red pepper flakes.
- Serve with rice or fry some Mung Bean noodles in hot oil for the traditional crispy noodle.
Photos to help you through this process:
Cook your onions.
Coat your meat.
Fry your meat in plenty of HOT oil.
Set your meat aside and mix up this amazing sauce.
Heat it all up and throw on your red pepper flakes.
Try serving with crispy fried mung bean noodles. (don’t soak before frying)