08/06/2026
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yield: 4 servings
ππ―π¨π³π¦π₯πͺπ¦π―π΅π΄:
β’ 1 lb flank steak, thinly sliced
β’ 1/2 cup cornstarch
β’ Vegetable oil, for frying
β’ 3 cloves garlic, minced
β’ 1 teaspoon grated fresh ginger
β’ 1/2 cup soy sauce
β’ 1/3 cup brown sugar
β’ 1/2 cup water
β’ 1 tablespoon hoisin sauce
β’ 1 teaspoon sesame oil
β’ 1 tablespoon cornstarch mixed with 2 tablespoons water
β’ Sliced green onions
β’ Sesame seeds
ππ³π°π€π¦π₯πΆπ³π¦:
1. Toss the sliced flank steak in cornstarch until evenly coated.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the beef in batches until crispy and browned, then transfer to a paper towel-lined plate.
3. Remove oil from the wok, reserving around a tablespoon. Add the garlic and ginger, and saute for a minute. Stir in soy sauce, brown sugar, water, hoisin sauce, and sesame oil. Bring the sauce to a simmer and stir until the sugar dissolves.
4. Add the cornstarch slurry and cook until the sauce thickens.
5. Return the crispy beef to the skillet and toss until coated. Remove from heat and stir in the sliced green onions. Sprinkle some sesame seeds on top.
6. Serve hot over rice or noodles.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes | Kcal: 500 kcal
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