Directions
- 1Slice the flank steak thinly against the grain.
- 2Add the flank steak to a bowl with the marinade ingredients: 1/2 tablespoon of dark soy sauce, 1 tablespoon of white cooking wine, 1/2 tablespoon of soy sauce, 1/4 teaspoon of baking soda, 1/4 teaspoon of white pepper, and 3 tablespoons of cornstarch.
- 3Mix until fully coated and let it marinate for at least 15 minutes.
- 4In a separate bowl, mix together all the sauce ingredients: 1 tablespoon of oyster sauce, 1/2 tablespoon of dark soy sauce, 1/2 tablespoon of soy sauce, 1 teaspoon of chicken bouillon, 2 teaspoons of sugar, 1/2 teaspoon of white pepper, and 1 teaspoon of sesame oil. Set aside.
- 5Heat 1/3 cup of oil in a pan or wok over medium-high heat.
- 6Fry the marinated beef, spreading it evenly, and cook for about 3 minutes per side.
- 7Remove the cooked beef from the pan and set aside.
- 8In the same oil, add 5 minced garlic cloves and 1 teaspoon of grated ginger. Sauté for about a minute until fragrant.
- 9Then add in 1 sliced white onion and sauté for about 2 minutes or until slightly translucent.
- 10Pour in the prepared sauce and let it simmer for 1-2 minutes until glossy and thickened.
- 11Add the cooked beef back into the pan and toss to coat evenly in the sauce.
- 12Finish with sliced green onions and serve hot.
Ingredients
- 1 pound beef flank
- 0.5 tablespoon dark soy sauce
- 1 tablespoon white cooking wine
- 0.5 tablespoon soy sauce
- 0.25 teaspoon baking soda
- 0.25 teaspoon white pepper
- 3 tablespoons corn starch
- 1 tablespoon oyster sauce
- 0.5 tablespoon dark soy sauce
- 0.5 tablespoon soy sauce
- 1 teaspoon chicken bouillon
- 2 teaspoons sugar
- 0.5 teaspoon white pepper
- 1 teaspoon sesame oil
- 0.33 cup oil
- 5 garlic cloves minced
- 1 teaspoon grated ginger
- 1 white onion, sliced
- green onion, for garnish
Equipment
hybrid wokpanbowl
Tips
- Serve hot over rice or noodles.
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