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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | pound | flank steak trimmed | 1/4 | cup | Cornstarch | 2/3 | tablespoon | canola oil | 1/2 | teaspoon | fresh ginger, grated | 2 7/8 | clove | garlic minced | 1/2 | cup (8 fl oz) | water | 1/2 | cup | soy sauce | 1/2 | cup | brown sugar blend | 3 | stalks | green onion tops, diced | 1/4 | bunch | broccoli florets, steamed |
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Steps
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Sequence
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Step
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| | 1 | In a small heat proof bowl combine water, soy sauce, brown sugar and red pepper flakes. In another bowl toss cornstarch with steak and let it sit for 10 minutes or so. | | 2 | Heat half of canola oil in a wok over medium heat. (I just used a big frying pan and tad more oil.) Add ginger and garlic and saute for about 30 seconds and then pour in soy mixture. Bring to a boil and allow to cook 2-3 minutes. Pour back into bowl. | | 3 | Add the rest of the oil to the empty wok/skillet and brown the beef over medium-high heat. Once the meat is browned pour the sauce back into the wok/skillet. Continue to cook until the sauce is thickened to your liking. I like it thick so I cooked it for several minutes. Add onions and steamed broccoli at the end so they will still be a little crunchy. |
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