Looks yummy doesn't it?
Recipe and 'how to' is here......
I promise this will be ready in about 30 mins,
faster and less expensive than going out or ordering in.
Here's what you need.........
Soften your garlic and ginger in a little bit of oil of your choice.
Add the soya sauce.
Add the water.
Add the brown sugar.
Now let this all just come to a slight boil
and simmer for a few minutes .
While cooking the sauce, I slice up the steak.
TIP: the steak is easier to slice if its slightly frozen.
Add the cornstarch, toss until the steak is completely covered.Let the steak and cornstarch party a bit together while you work on the sauce.
Add the beef to the oil in the wok.
Not the best photo but it was snap, crackle,
popping at me.
Brown it ever so slightly.
Transfer to paper towels while you finish up the sauce.
Drain the oil from the wok and transfer your sauce
from the small sauce pan to the wok.
Add your beef to the sauce, let it simmer for 2-3 minutes
I'm craving it again just writing this post.
Add the green onions at the end so they still have a bite and some green to them. Toss them with the meat to soften slightly. Save some for garnish if you wish.
Doesn't it look yummy? It really is delicious.
I usually serve it with rice but I could really just eat this entire bowl myself. Well, maybe I could eat some leftovers for breakfast.
Serves 4 -
Can easily be cut in half to serve only 2
Prep Time: 20 min Cook Time: 10 min
1 tablespoon chopped garlic, I buy mine in the jar, but you could use fresh
1 tsp minced fresh ginger, I buy mine minced in the jar, you could use fresh
1 cup soy sauce, I usually use low sodium.
1 cup water
1 cup brown sugar,
2ish lbs of steak, I use whatever is lean and on sale
1/2 cup cornstarch
2-3 green onions sliced into1-inch pieces
Directions:Heat 1-2 teaspoons vegetable oil in a small saucepot over medium-low heat. Add the garlic and ginger and sauté until golden, about 2 minutes. Add the soy sauce and water, stir to combine.
Turn the heat up to medium and add the brown sugar . Bring the sauce to a boil, stirring for about 3 minutes. Remove the sauce from the heat and set aside.
Slice the steak against the grain into 1/4-inch pieces, then toss it with the cornstarch. Allow the steak to sit 10 for minutes, to absorb some of the cornstarch.
Place a large Fry/sauté pan or wok over medium-high heat and add 1/2 cup vegetable oil. Once the oil is hot (but not smoking), add the beef to the pan and sauté for 2 minutes until it is seared on all sides but barely cooked in the center. Remove the steak from the pan with a slotted spoon and transfer it onto a paper towel-lined plate. Pour any excess oil out of the pan.
Add the prepared sauce to the hot wok (beware, it will come to a boil almost immediately), then add the steak and cook at a boil, stirring constantly, 2 minutes. Add green onions, stirring to combine and immediately remove steak with a slotted spoon.
Serve with rice or steamed vegetables.
2 printing options for you.