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Ingredients
- 1.5 lbs flank steak
- 3 tablespoons vegetable oil
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 0.5 cup soy sauce
- 0.25 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes (or to taste)
- 2 green onions, sliced
- 1 tablespoon cornstarch
- 2 tablespoons water
- Cooked white rice for serving
Before you start
Equipment You'll Need
- Large skillet or wok
- Cutting board
- Sharp knife
- Small mixing bowls
- Whisk
- Measuring spoons and cups
- Wooden spoon or spatula
Safety Tips & Important Notes
Follow these for best results and safety.
- Slice the beef against the grain for maximum tenderness.
- Have all ingredients prepped before you start cooking, as stir-frying happens quickly.
- Do not overcrowd the skillet when browning the beef; work in batches for better browning.
- High heat is essential for achieving a good sear on the meat.
- The cornstarch slurry thickens the sauce; stir constantly to prevent lumps.
Instructions
-
Slice the flank steak against the grain into thin strips, about 0.25 inch thick.
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In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes until the sugar dissolves.
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In another small bowl, mix cornstarch with water to create a slurry.
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Heat 1.5 tablespoons of vegetable oil in a large skillet or wok over high heat until it shimmers.
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Working in batches to avoid overcrowding, add the beef strips and cook for 2-3 minutes per side until browned, then transfer to a plate.
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Add the remaining oil to the skillet and reduce heat to medium-high.
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Add minced garlic and ginger, stirring constantly for about 30 seconds until fragrant.
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Return all the beef to the skillet and pour in the sauce mixture.
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Stir well to coat the beef evenly and bring the sauce to a simmer.
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Add the cornstarch slurry and stir constantly for 1-2 minutes until the sauce thickens and coats the beef.
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Remove from heat and garnish with sliced green onions.
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Serve immediately over cooked white rice.
Chef's notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium heat, adding a splash of water if the sauce has thickened too much.
For extra heat, increase the red pepper flakes or add a pinch of cayenne pepper.
Serve with steamed broccoli or fried rice as a side dish for a complete meal.
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