Ingredients
For the beef:
500g (1.1 lb) flank steak, thinly sliced against the grain
2 tbsp cornstarch
2–3 tbsp vegetable oil
For the sauce:
½ cup soy sauce
¼ cup brown sugar
¼ cup water
2 cloves garlic, minced
1 tsp ginger, grated
1–2 tsp chili flakes (optional, for heat)
For the stir-fry:
1 small onion, sliced
3–4 spring onions, chopped
Cooked rice, for serving
Instructions
Coat the beef:
Toss the sliced beef in cornstarch until evenly coated.
Cook the beef:
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef and sear until browned and crispy, about 3–5 minutes. Remove and set aside.
Prepare the sauce:
In the same pan, add garlic and ginger. Sauté for 30 seconds until fragrant. Pour in soy sauce, brown sugar, and water. Bring to a simmer and cook until slightly thickened, about 2–3 minutes.
Combine beef and sauce:
Return the cooked beef to the pan. Toss well to coat in the sauce.
Add vegetables:
Stir in sliced onion and spring onions. Cook for 1–2 minutes until slightly softened but still crisp.
Serve:
Serve hot over steamed rice and
enjoy