Description
A quick and easy stir-fry featuring tender beef in a savory-sweet sauce, perfect for a weeknight dinner.
Ingredients
Scale
- 1 lb flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 3 tablespoons vegetable oil, divided
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 4 green onions, sliced into 1-inch pieces
- Cooked rice, for serving
Instructions
- In a large bowl, toss the sliced beef with cornstarch until evenly coated.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer and cook until browned, about 2 minutes per side. Remove beef and set aside.
- Reduce heat to medium. Add the remaining 1 tablespoon of oil, then sauté garlic and ginger for 30 seconds until fragrant.
- In a small bowl, whisk together soy sauce, brown sugar, and water. Pour into the skillet and bring to a simmer, stirring constantly.
- Return the beef to the pan and toss to coat in the sauce. Cook for 1-2 minutes until the sauce thickens and clings to the beef.
- Stir in green onions and cook for 30 seconds. Serve immediately over cooked rice.
Notes
For extra tender beef, freeze the flank steak for 20 minutes before slicing. Adjust sugar to taste if you prefer a less sweet sauce.
Nutrition
- Calories: 450 kcal
- Sugar: 20 g
- Fat: 22 g
- Carbohydrates: 35 g
- Protein: 28 g