Ingredients:

  • 1 lb flank steak or sirloin, thinly sliced against the grain
  • 1/2 cup cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp vegetable oil
  • 1/2 cup dark brown sugar, packed
  • 1/2 cup soy sauce
  • 1 tbsp water
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 scallions, sliced into 1-inch pieces

Instructions:

  1. Slice the beef against the grain into thin strips. In a medium bowl, toss the beef with cornstarch, salt, and pepper until every piece is evenly coated and looks powdery.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers. Add the beef in a single layer, working in batches to avoid crowding. Sear without moving for 2 minutes until mahogany-colored, then flip and sear for another 1-2 minutes until crispy. Remove beef and set aside.
  3. Lower the heat to medium in the same pan. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
  4. Pour in the soy sauce, brown sugar, and water. Stir constantly until the sauce begins to bubble and thicken into a glossy syrup.
  5. Return the crispy beef and sliced scallions to the pan, tossing rapidly for 1 minute until the sauce clings to the meat.