INGREDIENTS

  • 2 teaspoons vegetable oil
  • 1 tablespoon finely chopped garlic
  • 1⁄2 teaspoon grated fresh ginger root
  • 2⁄3 cup dark brown sugar
  • 1⁄2 cup soy sauce
  • 1⁄2 cup water
  • 1 pound beef flank steak, sliced 1/4 inch thick on the diagonal
  • 1⁄4 cup cornstarch
  • 1 cup vegetable oil for frying
  • 2 bunches green onions, cut in 2-inch lengths

INSTRUCTIONS

  1. Heat 2 teaspoons of vegetable oil in a saucepan over medium heat. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.
  2. Stir in brown sugar, soy sauce, and water.
  3. Increase heat to medium-high; stir until sauce boils and slightly thickens, about 4 minutes. Remove sauce from the heat and set aside.
  4. Place beef into a large bowl; add cornstarch and mix until beef is thoroughly coated.
  5. Set aside until most of the cornstarch has been absorbed, about 10 minutes.
  6. Heat vegetable oil in a deep skillet to 375 degrees F (190 degrees C). Shake excess cornstarch from beef slices and drop into hot oil, a few at a time, stirring briefly and frying until edges become crisp, about 2 minutes.
  7. Remove beef with a large slotted spoon; drain on paper towels.
  8. Remove excess oil from the skillet, then heat the skillet over medium heat; add beef slices and stir in prepared sauce. Add green onions and bring to a boil; cook until the onions have just softened and are bright green, about 1 to 2 minutes.