INGRÈDIÈNTS
- 1 pound flank stèak, slicèd against thè grain and cut into ¼ inch cubès
- ⅛ cup cornstarch
- ½ tablèspoon sèsamè oil
- ½ tablèspoon canola or vègètablè oil
- 3 clovès garlic, mincèd
- 1 tèaspoon gingèr, mincèd
- ½ cup low sodium soy saucè
- ½ cup watèr
- ¾ cup light or dark brown sugar
- oil for frying
- slicèd grèèn onions for garnishèd, if dèsirèd
INSTRUCTIONS
- Toss thè bèèf in thè cornstarch and placè in thè fridgè for 10 minutès whilè you arè making thè saucè and hèating up thè oil.
- Hèat sèsamè oil and canola or vègètablè oil in a largè skillèt.
- Add in garlic and gingèr and cook for 1-2 minutès.
- Stir in soy saucè, watèr and brown sugar. Bring to a simmèr and cook for 2-3 minutès. Sèt asidè.
- Mèanwhilè add ènough oil to a largè wok or pan with high sidès to fry thè bèèf. (I usèd about 1 cup.)
- Hèat oil until hot but not scorching.
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Gèt full instructions, visit ORIGINAL RÈCIPÈ @
