Servings: 4 servings
Ingredients
Sauce
- 2 teaspoons oil
- 2 cloves garlic, minced
- 1 teaspoon ginger fresh, minced
- 120 ml soy sauce reduced-sodium
- 120 ml water
- 165 g sugar brown, cane sugar style
Beef
- 450 g beef, a quick-cooking cut (flank steak, strip steak, rib eye, sirloin...)
- 30 g cornstarch
- 250 ml oil for frying in a wok, or 350 ml in a sauté pan, more if needed
To Serve
- 2 green onions, thinly sliced
- White rice cooked, for serving
Procédé
Sauce
- In a small saucepan, heat the oil over medium-low heat.2 teaspoons oil
- Add the garlic and ginger and whisk as they sizzle.2 cloves garlic,, 1 teaspoon ginger
- Add the soy sauce, water, and brown sugar.120 ml soy sauce, 120 ml water, 165 g sugar
- Bring to a boil and let it boil for about 5 minutes.
- Remove from the heat: the sauce is still thin at this point, and it will thicken once it meets the cornstarch-coated beef.
Beef
- Slice the beef into 6 mm thick strips, on a 45-degree bias, against the grain.450 g beef,
- Place the beef in a mixing bowl and coat it with the cornstarch.30 g cornstarch
- Let it sit for about 10 minutes so the cornstarch sticks well to the meat.
- Heat the frying oil in a wok or large sauté pan over medium-high heat until its surface shimmers.250 ml oil
- Add the beef to the hot oil.
- Fry for 2 to 3 minutes, stirring, until the edges are golden and crispy.
- Lift the beef out with a skimmer and transfer it to paper towels.
- Discard the cooking oil.
To Serve
- Return the empty wok or sauté pan to medium heat.
- Add the beef back for about 1 minute, tossing it to warm it through.
- Add the sauce and green onions.2 green onions,
- Stir to coat the beef well: the sauce thickens almost immediately.
- Remove from the heat and serve right away over the rice, while the beef is still crispy.White rice
Notes
For a thicker sauce, stir 1 teaspoon of cornstarch into 1 tablespoon of cold water and add it to the sauce before heating it.
The oil should be shimmering before you add the beef: in oil that isn't hot enough, the meat steams instead of frying. Use a wide (30 cm) stainless steel or carbon steel sauté pan so the beef isn't crowded and stays crispy. Lighter version: sear the cornstarch-coated beef over high heat in a large nonstick frying pan with very little oil, until the edges are golden and crispy. It will be less crispy.
Serve over jasmine rice, long-grain white rice, or brown rice, or in lettuce leaves. The sauce can be made 2 to 3 days ahead and kept in the fridge. Leftovers keep for 3 days in an airtight container; reheat them in a frying pan over medium heat with a little water.
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