This beef recipe is to die for! I rarely get to eat something as flavorful as this when it came to beef recipes. So every time I get the chance, I make sure I savor every bite and every piece of beef that’s being offered to me.
Our friend over at Food.com has this to say about this recipe:
“This copycat recipe is as good as the original! I originally got this from a recipe adapted from Todd Wilbur’s on (and modified it again until I thought I had it right.”
Copycat or not, this recipe is so savory and so delicious I had to eat another serving after the first. When I meant serving though, I didn’t mean the whole plate. I just meant a portion of rice and a few beef strips. But believe me when I say, it took all of my patience not to ask for a third serving. Looking at the faces of my friends, I wasn’t the only one.
Ingredients
2 teaspoons Wesson vegetable oil
1⁄2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1⁄2 cup Kikkoman soy sauce
1⁄2 cup water
3⁄4 cup Domino dark brown sugar
Wesson vegetable oil, for frying (about 1 cup)
1 lb Tyson flank steak
1⁄4 cup Argo cornstarch
2 large green onions, sliced on the diagonal into one-inch lengths
Instructions
Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
Don’t get the oil too hot.
Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
Remove it from the heat.
Slice the flank steak against the grain into 1/4″ thick bite-size slices.
Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
Let the beef sit for about 10 minutes so that the cornstarch sticks.
As the beef sits, heat up one cup of oil in a wok.
Heat the oil over medium heat until it’s nice and hot, but not smoking.
Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
You don’t need a thorough cooking here since the beef is going to go back on the heat later.
Stir the meat around a little so that it cooks evenly.
After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
Put the pan back over the heat, dump the meat back into it and simmer for one minute.
Add the sauce, cook for one minute while stirring, then add all the green onions.
Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
Leave the excess sauce behind in the pan.
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Quick Tip: You may also use a skillet for this recipe instead of a wok as long as the beef will be mostly covered with oil.
Thanks again to Food.com for this amazing recipe.
