1 1/2lb.flank steak, cut in 1/4 inch strips against the grain
Sauce and Stir Fry
2tsp.ginger, finely minced
1/2cupdark brown sugar, packed
1/2cupbeef broth (or water)
1/2bunchgreen onions, cut into 2 inch sections
1/4cupdried red chili peppers (optional)
Combine the thinly sliced flank steak with the cornstarch, 1 Tbsp. soy sauce and baking soda. Use your fingers to lightly coat the beef, shake off any excess cornstarch if necessary. Set aside and let sit for 10 min.
Heat 2 Tbsp. of oil in a wok over medium heat. Once nice and hot, begin to sear the flank steak in batches, about 1 minute each side or until crisp and golden. (Beef won't cook all the way, that's OK because it will cook further in the sauce later). Set aside on a plate and repeat with remaining beef, adding in more oil as needed.
Add garlic and ginger to the wok and cook ~45 seconds - 1 minute, stirring to ensure it doesn't burn.
Add in the brown sugar, soy sauce, beef broth and sesame oil. Whisk to combine and bring to a simmer.
Add the beef back into the wok, toss to coat in the sauce. Add in the green onions and dried red chilies. Cook until sauce thickens and becomes glossy, about 3-4 minutes. Garnish with sesame seeds and serve over rice and broccoli.
Be sure to choose the right cut of meat: We like to use Flank steak or sirloin. Filet can also be used, but is usually more expensive. (Avoid tougher cuts like stew meat).