Ingredients:

  • 1.5 lbs flank steak, thinly sliced against the grain
  • 1/4 cup cornstarch
  • 1 tbsp soy sauce
  • 1/2 tsp black pepper
  • 1/2 cup soy sauce
  • 1/2 cup packed brown sugar
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 tsp sesame oil
  • 3 stalks green onions, cut into 2-inch lengths
  • 2 tbsp vegetable oil
  • 1 tsp toasted sesame seeds

Instructions:

  1. Slice the flank steak thinly against the grain and pat the meat completely dry with paper towels.
  2. In a bowl, toss the beef with 1 tbsp soy sauce, pepper, and cornstarch until coated in a thin, opaque layer. Let it rest for 10 minutes.
  3. Heat vegetable oil in a wok over high heat until it begins to shimmer or smoke.
  4. Flash fry the beef in a single layer (working in batches) for 2-3 minutes per side until charred mahogany and firm. Transfer to a plate.
  5. In the same wok, sauté garlic and ginger for 30 seconds until fragrant.
  6. Pour in the remaining soy sauce, brown sugar, and sesame oil. Stir constantly over medium-high heat and boil for 2-3 minutes until syrupy.
  7. Return the beef and green onions to the wok. Toss rapidly for 60 seconds until glossy and onions are slightly wilted.
  8. Garnish with toasted sesame seeds before serving.