Recipe Index

Ingredients

• 2 pounds flank steak, sliced thinly against the grain
• 2 tablespoons cornstarch
• 2 tablespoons olive oil, divided
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 cup low-sodium soy sauce (or tamari)
• 1/2 cup water
• 1/2 cup packed light brown sugar
• 1/2 cup green onions, green parts only, sliced
• 2 cups cooked white or brown rice, to serve

Method

1. Put the sliced steak in a bowl, add the cornstarch, and toss until every piece is lightly and evenly coated. Leave for 5 minutes.
2. Meanwhile, whisk the soy sauce, water, and brown sugar together in a jug until the sugar dissolves.
3. Heat 1 tablespoon of the olive oil in a large frying pan or wok over high heat. Add half the beef in a single layer and sear for 1 to 2 minutes on each side, until browned and crisp at the edges. Remove and repeat with the remaining oil and beef.
4. Lower the heat to medium. Add the garlic and ginger to the pan and stir-fry for 30 seconds, until fragrant.
5. Pour in the sauce mixture and bring to a simmer. Cook for 2 to 3 minutes, stirring, until it thickens slightly and turns glossy.
6. Return all the beef and any juices to the pan and toss for 1 to 2 minutes, until every piece is coated and heated through.
7. Stir in most of the green onions, then serve at once over the cooked rice, scattered with the remaining green onions.

Prep: 5 min · Cook: 15 min · Total: 20 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data