Ingredients
4
4 servings
- •2 teaspoons vegetable oil
- •1 tablespoon finely chopped garlic
- •0.5 teaspoon grated fresh ginger root
- •0.66666668653488 cup dark brown sugar
- •0.5 cup soy sauce
- •0.5 cup water
- •1 pound beef flank steak, sliced 1/4 inch thick on the diagonal
- •0.25 cup cornstarch
- •1 cup vegetable oil for frying
- •2 bunches green onions, cut in 2-inch lengths
Instructions
- Heat 2 teaspoons of vegetable oil in a saucepan over medium heat. Add garlic and ginger; cook and stir until fragrant, about 30 seconds. Stir in brown sugar, soy sauce, and water. Increase heat to medium-high; stir until sauce boils and slightly thickens, about 4 minutes. Remove sauce from the heat and set aside.
- Place beef into a large bowl; add cornstarch and mix until beef is thoroughly coated. Set aside until most of the cornstarch has been absorbed, about 10 minutes.
- Heat vegetable oil in a deep skillet to 375 degrees F (190 degrees C).
- Shake excess cornstarch from beef slices and drop into hot oil, a few at a time, stirring briefly and frying until edges become crisp, about 2 minutes. Remove beef with a large slotted spoon; drain on paper towels.
- Remove excess oil from the skillet, then heat the skillet over medium heat; add beef slices and stir in prepared sauce. Add green onions and bring to a boil; cook until the onions have just softened and are bright green, about 1 to 2 minutes.
Nutritional Facts
Per 4 servings
- Calories: 391
- Carbohydrate: 55g
- Fat: 12g
- Fiber: 3g
- Protein: 18g
- Sugar: 39g
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