- 1-2 pounds beef like flank, cut into strips (I used flat iron steak)
- ½ teaspoon baking soda
- 1 teaspoon sugar
- 1 tablespoon corn starch
- 1 tablespoon soy sauce (I used Tamari)
- 1 teaspoon rice vinegar
- 2 tablespoons vegetable oil
- 4 teaspoons vegetable oil
- 1½ teaspoons ground ginger
- 2 tablespoons minced garlic
- 1 cup soy sauce
- 1 cup water
- 1⅔ cup brown sugar
- 3 tablespoons cold water + 1½ tablespoons corn starch
- Optional: sliced green onions, sesame seeds, rice
Slice the beef. Put in a large ziplock bag or in a bowl. Mix the marinade ingredients in a small bowl and pour over the meat. Cover/zip, mix, and refrigerate at least 1 hour and up to overnight.
The baking soda in the marinade made an exciting fizz moment!
For the sauce, combine all the ingredients except the water+cornstarch in a small saucepan. NOTE: this makes a LOT of sauce - I'd at least halve it or even more. Bring to a boil. Reduce to med-low. Mix the water+cornstarch in a small bowl and pour into the sauce. Stir until thickened slightly. Remove from heat.
Heat a little oil in a large skillet on high heat. When it's hot add the beef. I added the yellow onions at this stage. Let cook a few minutes, stirring occasionally, and add the green onions. When the beef is cooked to desired doneness, add in the sauce. Don't pour it all in - adjust per your tastes for saucy or not too saucy.
Serve over rice. Sprinkle with sesame seeds if desired.
RP Servings: 3-4 for 1 lb of meat
RATING: 4 1/2 stars
I'm so happy with this! This is definitely the best homemade Chinese food I've made to date. My husband LOVED IT. He said, "It's a SOLID 4 1/2!!" And he had seconds, which he normally doesn't do since we've been doing 21 Day Fix.
I did tweak it a bit, but not too much. I had already reduced the brown sugar -- when I halved it, I inky used 2/3 c. It was still a bit sweet after I added the cornstarch, so I put in another 1/4c or so of soy/Tamari. I also added 1 more tbsp of cornstarch so that it would thicken more. You can do that to taste. Next time I'd add more onions, too - they were perfect!