1 lb flank steak, sliced at an angle into 1.5 inch pieces across the grain
1/2 tsp baking soda
1 Tbsp cornstarch
1 Tbsp rice wine vinegar
1 Tbsp water
1 Tbsp soy sauce
1/4 tsp pepper
1 Tbsp vegetable oil
Sauce Ingredients:
1/4 cup brown sugar
1/2 cup beef/chicken/vegetable broth
1/4 cup soy sauce
1 Tbsp oyster sauce
1 tsp sesame oil
Cornstarch Slurry:
1 Tbsp cornstarch
2 Tbsp water
Stir Fry Ingredients:
2 Tbsp vegetable or avocado oil for frying
5 spring onions, green parts sliced in 2 inch chunks, white parts sliced in quarters lengthwise
2 tsp ginger, grated
4 cloves garlic, minced
6 dried red chili peppers (optional)
Directions
Marinate the beef. Add sliced steak to a mixing bowl with all marinade ingredients until thoroughly combined, cover with plastic wrap, and let sit in the refrigerator for at least 30 minutes.
In a medium mixing bowl add the sauce ingredients and set aside.
Heat a wok or large skillet to medium-high heat and add cooking oil. Working in batches to avoid overcrowding the pan, cook the beef in a single layer for 1 minute on each side. Remove the beef from the pan.
Next cook the stir fry. Drain any excess oil from the pan, leaving about 1 Tbsp. Heat over medium heat, add the spring onions (white parts only), ginger, garlic, and dried red chili peppers. Sauté for about 1 minute until fragrant.
Add the sauce and bring to a simmer for 1 minute. Then mix the cornstarch and water into a slurry and slowly stir in until the sauce has thickened.
Then add the beef and green parts of the onion and toss until everything is combined. Remove from the heat and serve immediately with steamed rice.
