Back to 4 servings Beef 1 lb flank steak, sliced against the grain into 1/4-inch strips Marinade 2 tbsp neutral oil, such as vegetable or canola 2 tbsp soy sauce, light soy sauce if you have it 1 tbsp Shaoxing wine, or dry sherry or mirin 0.5 tsp baking soda, tenderizes the beef 1 tsp white pepper, black pepper can substitute 2 tbsp cornstarch Frying 0.5 cup cornstarch, for dredging 0.67 cup neutral oil, for frying Sauce 0.25 cup soy sauce, low-sodium if you prefer 0.5 cup chicken stock, beef stock or water can substitute 0.25 cup brown sugar, packed; adjust to taste 1 tbsp cornstarch, for thickening Aromatics 1 tbsp ginger, minced 3 cloves garlic, minced 5 dried red chilies, optional; remove seeds to reduce heat 6 green onions, white parts sliced thin, green parts cut into 2-inch pieces
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1 Step 1: Slice the flank steak against the grain into 1/4-inch strips. In a bowl, combine the 2 tablespoons oil, soy sauce, Shaoxing wine, baking soda, white pepper and 2 tablespoons cornstarch. Add the beef, toss to coat, and marinate for 15 to 20 minutes in the refrigerator.2 Step 2: While the beef marinates, separate the green onions into white and green parts. Slice the whites thinly and cut the greens into 2-inch pieces. Mince the garlic and ginger, and portion the dried chilies, keeping each in its own bowl.3 Step 3: Whisk together the chicken stock, soy sauce, brown sugar and 1 tablespoon cornstarch until the sugar dissolves and the cornstarch is smooth. Set aside.4 Step 4: Spread the 1/2 cup cornstarch for dredging on a plate. Lift each marinated beef strip, dredge it lightly in the cornstarch, shake off the excess, and set on a tray.5 Step 5: Heat the 2/3 cup frying oil in a wok over high heat until hot but not smoking. Fry the beef in batches for about 2 minutes, until crisp and golden. Drain on a wire rack.6 Step 6: Pour off all but about 2 tablespoons of oil from the wok. Over medium heat, fry the ginger, garlic, dried chilies and green onion whites for about 30 seconds, until fragrant.7 Step 7: Stir in the premixed sauce and bring it to a boil, stirring, until it thickens slightly, about 1 minute.8 Step 8: Raise the heat to high, return the fried beef to the wok, and toss for about 30 seconds until every piece is coated and the sauce is glossy.9 Step 9: Turn off the heat, add the green onion greens, and toss briefly. Serve immediately over hot rice.getsaucepan.com/r/6c7405e9-cc99-5671-ae9d-c8fa4bad5613
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