- 1 lb beef steak, trimmed of fat and sliced into 3 mm slices
- 2 tbsp soy sauce
- ½ tbsp sesame oil
- Crispy Beef:
- ⅓ cup frying oil
- ¼ cup cornstarch
- ½ tsp ginger, finely minced
- 3 garlic cloves, finely minced
- ¼ cup soy sauce
- ⅓ cup chicken broth
- ½ tsp red chili pepper flakes
- 2 tbsp brown sugar
- 1 tbsp cornstarch, mixed with ¼ cup water
- few scallions, cut into 1-inch long slices
- First combine the marinade ingredients in a medium bowl and marinate the beef for 30 minutes. Then using your fingers lightly coat each piece in a plate with cornstarch.
- Heat the oil in a wok or small saucepan on high.
- Once the oil is hot and about to smoke, reduce the heat to medium high, add the beef in batches and fry on one side for 3 minutes. Do not overcrowd the pan.
- Then flip and cook the other side for 30 seconds or until golden and crisp. Repeat with the remaining beef.
- If not using a wok, transfer 2 tablespoons of oil used from frying the beef into the bigger saucepan.
- Heat the pan on medium high and add garlic with ginger.
- Sauté for 15 seconds, watch for it not to burn.
- Then add soy sauce, red chili pepper flakes, chicken stock and bring to a boil.
- Reduce the heat and simmer for couple minutes on low.
- Add the brown sugar, and stir until dissolved.
- Slowly incorporate the cornstarch mixture into the pan and stir until the sauce coats the back of the spoon.
- Add the beef, scallions and mix everything together for 1 minute or so.
- Serve immediately with steamed rice or noodles.