I can’t begin to claim that I’m an expert in Asian cuisine, but I know I like it. This beef dish combines the delicious flavors of garlic and ginger, and it’s yummy. It’s easy, and fairly fast, to make. Once the meat’s been sliced, it comes together quickly.
Start by making the sauce.
To make it easier to THINLY slice the meat, put it in the freezer for an hour to an hour and a half before cutting. This makes it more firm and really helps. If you don’t have time for that, just do your best.
At this point, let the meat rest long enough to come to room temperature. (about 30 minutes) Don’t cook it from the partially frozen state because it will be less tender.
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- 1 ½ pounds flank steak, sliced very thin against the grain
- ¼ cup cornstarch
- ¾ cup brown sugar
- ¾ cup soy sauce
- ¾ cup water
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 teaspoon sesame oil (optional)
- ¼ teaspoon chili pepper flakes
- 2 tablespoons vegetable oil
- 1 cup grated carrots
- Sesame seeds (for garnish)
- Sliced greed onions (for garnish)
- Combine brown sugar, soy sauce, water, garlic, ginger sesame oil, and pepper flakes in mixing bowl, and set aside.
- Warm large skillet over medium high heat.
- Put the cornstarch in gallon size zipper bag.
- Add sliced steak and toss to coat completely.
- Brown steak in skillet or wok with 2 tablespoons of oil.
- Add sauce ingredients, and bring to a boil. Add carrots.
- Reduce heat, and cover.
- Simmer for 15 minutes.
- Serve over rice, and garnish with sesame seeds and sliced green onions, if desired.
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