Ingredients:

  • 1.5 lbs (680g) flank steak, thinly sliced against the grain
  • 1/4 cup (30g) cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (120ml) vegetable oil, for frying
  • 1/2 cup (120ml) soy sauce
  • 1/2 cup (100g) packed brown sugar
  • 1/4 cup (60ml) water
  • 2 tablespoons (30ml) vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 2 tablespoons (30ml) hoisin sauce
  • 1 tablespoon (15ml) sesame oil
  • 2 green onions, thinly sliced
  • Sesame seeds (optional)

Instructions:

  1. In a large bowl, combine the sliced beef with cornstarch, salt, and pepper. Toss to coat evenly. Marinate for at least 30 minutes.
  2. In a small bowl, whisk together soy sauce, brown sugar, water, vegetable oil, garlic, ginger, red pepper flakes (if using), hoisin sauce, and sesame oil. Set aside.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Working in batches (to avoid overcrowding), fry the beef until crispy and browned on all sides. Remove the beef with a slotted spoon and drain on paper towels.
  4. Pour out most of the oil from the skillet, leaving about 1 tablespoon. Add the prepared sauce to the skillet and bring to a simmer, stirring constantly, until slightly thickened (about 2-3 minutes).
  5. Add the fried beef to the sauce and toss to coat evenly. Cook for another minute or two until the sauce is glossy and clings to the beef.
  6. Remove from heat and garnish with sliced green onions and sesame seeds (if desired). Serve immediately.