INGREDIENTS:
- 1 lb teXga skirt steak or flank steak, thinly sliced against the grain; Don’t have skirt steak, brown 2 lbs of ground beef!
- 2 tbsp cornstarch
- 1 tbsp vegetable oil
- ½ cup brown sugar
- ½ cup soy sauce
- ¼ cup water
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- Salt + pepper, to taste
- Sliced green onions
- White rice or roasted broccoli, for serving
- Sliced scallions, for garnish
- Sesame seeds, for garnish
- Serve with white rice or roasted broccoli
DIRECTIONS
- Toss thinly sliced steak with cornstarch and olive oil until coated.
- In a saucepan, whisk soy sauce, brown sugar, water, ginger, and garlic. Simmer ~5 minutes until slightly thickened; set aside.
- Heat oil in a skillet or wok. Sear beef in batches, ~1 minute per side, until golden; remove to a plate.
- Return sauce to skillet, bring to a boil, then add beef back in. Stir to coat and cook 1 more minute until glazed.
- Serve over rice or with roasted broccoli.