After the last recipe I thought I would beef the next one up for you (Hey I try to be funny :-)!)
4 teaspoons vegetable oil
2 teaspoons ginger, minced
2 tablespoons garlic, minced
1 cup soy sauce (Gluten Free)
1 cup water
1 cup brown sugar (packed)
2 cup vegetable oil
3 Lb. flank steaks
1/2 cup cornstarch
3 large green onions
Make the sauce by heating 4 tsp. vegetable oil in a medium saucepan over medium/low heat. Don’t let the oil get too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic burns.
Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce 3-5 minutes or until sauce thickens a little bit.
Remove sauce from heat.
Slice the flank steak at a 45 degree angle against the grain into 1/4 inch slices.
Dip the steak pieces into cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit about 10 min.
As the beef sits, heat up 1 c. oil in a wok (or skillet). Heat the oil over medium heat until its hot, but not smoking. Add the beef to the oil and saute for just 2 minutes, or until beef just begins to darken on the edges. Stir the meat around a little bit so that it cooks evenly.
After a few minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour most of the oil out of the skillet. Put the pan back over the heat, dump the meat back into it and stir-fry for 1 minute.
Add the sauce, cook for 2-4 minutes while stirring and add green onions. Cook for 1-2 more minutes.
Now at this point you can either remove the beef with a slotted spoon and discard the sauce OR thicken the sauce with a cornstarch-water mixture to desired thickness and serve it over rice with the beef. Highly recommend using the sauce! It’s so yummy!!!