Ingredients:

  • 1.5 lbs (680g) Flank steak, thinly sliced against the grain
  • 1 large Egg
  • 2 tbsp (30ml) Cornstarch
  • 1 tbsp (15ml) Vegetable oil
  • 1/2 tsp (2.5ml) Salt
  • 1/4 tsp (1.25ml) Black pepper
  • 2 tbsp (30ml) Soy sauce, low sodium preferred
  • 1 tbsp (15ml) Shaoxing wine (or dry sherry as a substitute)
  • 1 tsp (5ml) Ginger, grated
  • 1 clove Garlic, minced
  • 1/4 cup (60ml) Soy sauce, low sodium preferred
  • 1/4 cup (60ml) Rice vinegar
  • 1/4 cup (60ml) Granulated sugar
  • 2 tbsp (30ml) Hoisin sauce
  • 1 tbsp (15ml) Ketchup
  • 1 tbsp (15ml) Cornstarch
  • 1/4 cup (60ml) Water
  • 1 tsp (5ml) Sesame oil
  • 2 cloves Garlic, minced
  • 1/2 tsp (2.5ml) Red pepper flakes (optional, for heat)
  • Vegetable oil, for deep-frying
  • Sesame seeds
  • Chopped green onions

Instructions:

  1. In a bowl, combine beef with cornstarch, egg, vegetable oil, salt and pepper. Massage well and set aside.
  2. In a bowl, combine marinade ingredients and pour onto the beef. Mix, cover and refrigerate for at least 15 minutes.
  3. Whisk together all sauce ingredients in a small bowl until cornstarch is dissolved. Set aside.
  4. Heat vegetable oil in a wok or large skillet over medium-high heat. Fry the beef in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
  5. Drain all but 1 tablespoon of oil from the wok. Add minced garlic and red pepper flakes (if using) and sauté until fragrant (about 30 seconds).
  6. Pour the sauce into the wok and bring to a simmer, stirring constantly until it thickens (about 1-2 minutes).
  7. Add the fried beef to the sauce and toss to coat.
  8. Garnish with sesame seeds and chopped green onions. Serve immediately.