Recipe Index

Ingredients

• 1 lb flank steak, sliced against the grain into ¼ in slices
• 2 tsp neutral oil, for the marinade, plus 2/3 cup for frying
• 2 tsp Shaoxing wine (or dry sherry), optional
• 1 tsp soy sauce, for the marinade
• 1 tbsp cornstarch, for the marinade, plus 1 tbsp water
• 1/4 tsp baking soda
• 1/4 cup light brown sugar
• 3/4 cup hot water (or hot low-sodium chicken or beef stock)
• 1/4 cup soy sauce, for the sauce
• 1 tsp dark soy sauce, optional
• 1/2 cup cornstarch, for coating the beef
• 1 tsp fresh ginger, minced
• 8 dried red chili peppers
• 3 garlic cloves, minced
• 4 scallions, white parts cut into 1 in pieces, green parts cut longer, separated
• 1 1/2 tbsp cornstarch mixed with 2 tbsp water, for the slurry

Method

1. Marinate the beef: toss the slices with 2 teaspoons of oil, the Shaoxing wine, 1 teaspoon of soy sauce, 1 tablespoon of cornstarch mixed with 1 tablespoon of water, and the baking soda. Set aside for 30 minutes.
2. Stir the brown sugar into the hot water or stock until dissolved, then stir in the 1/4 cup of soy sauce and the dark soy sauce. Set the sauce aside.
3. Dredge the marinated beef in the 1/2 cup of cornstarch, shaking off the excess so each slice is dry and evenly coated.
4. Heat 2/3 cup of oil in a wok over high heat until shimmering. Fry the beef in batches for about 2 minutes per batch until crisp and browned. Drain on a rack or paper towels and pour off all but 1 tablespoon of the oil.
5. Reduce the heat to medium. Add the ginger, dried chilies, and garlic to the wok and stir-fry for 20 to 30 seconds until fragrant.
6. Add the scallion whites and stir-fry for 30 seconds. Pour in the sauce and bring it to a simmer.
7. Stir the cornstarch slurry and drizzle it in gradually, stirring, until the sauce thickens and turns glossy, about 30 seconds.
8. Return the beef with the scallion greens and toss for 30 seconds until every slice is coated. Serve at once over steamed rice.

Prep: 35 min · Cook: 10 min · Total: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data