I always love a good Asian inspired recipe that I can make at home. Sure, I love ordering out as much as the next person, but we all know that’s not possible all of the time. So when I saw this recipe I figured I’d give it a shot. The pictures that were shown in the original recipe looked amazing, and I was set out to try it myself. There’s usually always something that I change up, but I really didn’t change much this time. We don’t like anything spicy so I didn’t add in the red pepper flakes. The only other change I made was subbing beef broth for the water and I added in a tablespoon of dry sherry.
[original recipe from Pink Bites]
- 1 lb of flank steak, thinly sliced crosswise
- 1/4 cup of cornstarch
- 3 teaspoons of canola oil
- 1/2 teaspoon of grated ginger (about 1/2 inch piece)
- 1 tablespoon of chopped garlic (about 2 -3 large cloves)
- 1/2 teaspoon of red pepper flakes
- 1/2 cup of beef broth
- 1/2 cup of soy sauce (I use low sodium)
- 1 tablespoon dry sherry
- 1/2 cup brown sugar
- 2 large green onions, sliced
Make sure the steak slices are dry and mix them with the corn starch. Using your hands or a spoon, move them around to make sure all pieces are coated. Place beef slices in a strainer and shake off excess corn starch.
Turn the heat up and add half of the oil to the wok. Add the beef and cook, stirring until it is all browned (this is a quick thing). It won’t be cooked all of the way through. It will finish cooking in the sauce. I ended up browning half at a time because I didn’t want to crowd the wok. Remove the beef from the pan and place in a bowl.
Heat the other half of the oil in a large wok at medium-high and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes (if you’re adding them). Cook the sauce for about 2 minutes. I mixed a little bit more corn starch with some beef broth and added it into the sauce. This thickened it up a bit. The original recipe does everything a bit differently – you can do whatever you want.
Add the meat into the sauce and let it cook on low while your rice cooks.
Add the green onions at the last minute so the green parts will stay green and the white parts crunchy. Serve it hot with rice.
This is one of our favorite dishes. It’s very good. It’s a bit on the sweet side, so if you don’t really like sweet things this may not be your kind of dish. Although if you really wanted you could probably cut down the brown sugar a bit. This also reheats well. I love to take this for lunch a couple of days after we have it for dinner.