- Main
- Beef
- Chinese
- Stovetop
- Kid-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the beef
- 1 1/2 lb
flank steak, sliced across the grain into 1/4-inch strips
- 1/2 cup
cornstarch
- 1/2 tsp
kosher salt
- 1 cup
neutral oil, such as canola or peanut, for frying
For the sauce
- 1/2 cup
low-sodium soy sauce
- 1/2 cup
packed dark brown sugar
- 1/3 cup
water
- 1 tbsp
fresh ginger, finely grated
- 4 cloves
garlic, minced
- 1 tsp
toasted sesame oil
- 1/4 tsp
red pepper flakes (optional)
To finish
- 8
scallions, cut into 1 1/2-inch batons
- 1 tsp
toasted sesame seeds (optional)
- 3 cups
steamed white rice, for serving
- Dairy-free
Contains soy (low-sodium soy sauce), wheat (low-sodium soy sauce) and sesame (toasted sesame oil, toasted sesame seeds).
Not checked: steamed white rice.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Put the flank steak on a plate and freeze it for 15 minutes to firm it up, then slice it across the grain (perpendicular to the lines running through the meat) into strips about 1/4 inch thick and 2 inches long. Pat the strips very dry with paper towels.
20 min
- 1 1/2 lb flank steak
- Step 2
In a bowl, whisk together the soy sauce, brown sugar, water, ginger, garlic, sesame oil and red pepper flakes. Set it next to the stove. Have the scallion batons ready too.
5 min
- 1/2 cup low-sodium soy sauce
- 1/2 cup packed dark brown sugar
- 1/3 cup water
- 1 tbsp fresh ginger
- 4 cloves garlic
- 1 tsp toasted sesame oil
- 1/4 tsp red pepper flakes
- 8 scallions
- Step 3
Toss the beef strips with the cornstarch and salt in a large bowl until every piece is coated in a dry, dusty layer. Shake off the excess and spread the strips out on a plate so they aren't clumped together.
5 min
- 1 1/2 lb flank steak
- 1/2 cup cornstarch
- 1/2 tsp kosher salt
- Step 4
Heat the oil in a large skillet or wok over medium-high heat until it shimmers and a scrap of beef sizzles briskly on contact, about 4 minutes. Fry the beef in 3 batches in a single layer, undisturbed, for 1 1/2 to 2 minutes, then flip and fry 1 minute more, until the edges are browned and crisp. Move each batch to a paper-towel-lined plate. Don't crowd the pan or the beef will steam instead of crisping.
12 min
- 1 1/2 lb flank steak
- 1 cup neutral oil, such as canola or peanut
- Step 5
Carefully pour off all but about 1 tablespoon of the oil (let it cool before discarding). Return the pan to medium-high heat, pour in the sauce and let it bubble, stirring often, until it thickens into a glossy syrup that coats a spoon, 2 to 3 minutes.
3 min
- Step 6
Add the beef and the scallion batons to the pan and toss for 30 to 60 seconds, just until everything is coated and the scallions are bright green but still crisp. Serve right away over steamed rice, with sesame seeds scattered over the top.
2 min
- 8 scallions
- 1 tsp toasted sesame seeds
- 3 cups steamed white rice
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026