Ingredients:
· 1 Large Strip Steak (traditionally flank steak)
· 1/3 Cup corn starch
· 1 ½ Tbs. vegetable oil
· 1/4 Cup soy sauce. (I use low sodium, but you be you)
· 1/4 Cup brown sugar
· 1/3 Cup water
· 1 Tsp. Mirin (optional)
· 1 Tbs. minced fresh garlic
· 1 Tbs. Minced fresh ginger
· Pinch of red pepper flakes (optional)
· Green onions (cut to about 1 ½”-2” pieces)
· Steamed rice for serving
· Misc. vegetables as a side serving. (for this I used asparagus and white onions, sauted in duck fat, S&P and a Tbs. soy sauce)
Directions:
Making the Sauce
In a mixing bowl, combine water, soy sauce, brown sugar, garlic, ginger (and mirin if you are using it). Mix thoroughly. Set aside.
Preparing the beef
Slice the steak across the width at about 1/8”-1/4” thick. (trim off any fat. Or not)
Using a large zip-lock bag, add the corn starch.
Add the steak strips and shake making sure to completely and evenly coat the steak strips. Remove and shake off any excess corn starch.
Pan seer the prepared Steak Strips
In a cast iron skillet or pan, heat up oil to med-high.
Gently add the coated steak strips (be sure not over-crowd the pan).
Cook until a light crust has formed on both sides. (about 1 min each side) Do this in batches so the steak seers rather than steams.
Remove and set aside.
In the same skillet, add the sauce and bring to a boil.
Add the steak strips.
Cook for a few minutes, stirring often, letting the sauce thicken.
Add the green onions. Cook for about 45 sec to1 minute more.
Service
Serve with the dipping sauce, green onions and steamed rice. Serves 4.
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