Recipe Index

Ingredients

• 1 lb flank steak, cut into 1/4" strips
• 2 tbsp neutral oil, I used avocado oil
• 2 tbsp light soy sauce
• 1 tbsp shaoxing wine
• 1/2 tsp baking soda
• 1 tsp white pepper
• 2 tbsp cornstarch
• Sauce:
• 1/4 cup light soy sauce
• 1/2 cup chicken stock
• 3 tbsp brown sugar
• 1 tbsp cornstarch
• Vegetables & Aromatics:
• 4 tbsp neutral oil
• 6 green onions, cut into 2" pieces
• 5-7 dried red chilis, japones or chile de arbol work well; remove seeds to reduce spice level
• 1 tbsp ginger, minced
• 3 cloves garlic, minminced

Method

1. Toss the sliced flank steak with the neutral oil, light soy sauce, shaoxing wine, baking soda, white pepper and cornstarch, and leave it to marinate for 15 minutes.
2. Stir the sauce's light soy sauce, chicken stock, brown sugar and cornstarch together until the sugar dissolves.
3. Heat the vegetables' neutral oil in a wok over high heat to 350°F. Fry half the beef for 3 to 4 minutes, until golden brown and just cooked through, then lift it into a bowl, return the oil to 350°F, and fry the rest the same way.
4. Pour off the oil until about 2 tablespoons remain. Fry the garlic and ginger over medium-high heat for 15 to 30 seconds, add the dried red chiles, and stir-fry another 15 to 30 seconds, until the chiles are slightly toasted and fragrant.
5. Pour in the premixed sauce and stir until it thickens, then return the beef and the green onions and toss for 1 to 2 minutes, until every strip is coated, and take the wok straight to the table.

Prep: 20 min · Cook: 10 min · Total: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data