2 tsp. Hot chili sesame oil (I'm a spice wimp and this was right on the edge of being too spicy)
1 tbsp. Garlic, chopped (I doubled this)
1/2 tsp. Ginger, minced (I doubled this)
1/2 Cup Water
1/2 Cup Soy Sauce
3/4 Cup Dark Brown Sugar
3/4 Cup Vegetable Oil
1 lb. Flank Steak, cut into 1/4” thin strips
1/4 Cup Cornstarch
1 large Green Onions
Over Medium/Low heat, add 2 tsp. of vegetable oil to the wok. Add the garlic, ginger, water, and soy sauce.
Dissolve the brown sugar, and raise the heat to medium to boil for 3 minutes, or until the sauce thickens. And remove from the heat.
Dip the steak into cornstarch, a thin dusting to coat the steak. Let it sit for 10 minutes. Heat up the vegetable oil in the wok, and add the beef and stir-fry for 2 minutes.
With a slotted spoon, take out the meat, and lay it onto paper towels and pour the oil out of the wok.
Place the meat back into the wok, and let simmer for a minute, add the sauce and cook for a minute longer.
Then add the onions and cook for another minute.
Remove and serve with rice.
We are both pretty in love with this recipe, and I think it will become a regular menu item.