Ingredients:

  • 1.5 lbs flank steak, sliced thin against the grain
  • 1/4 cup cornstarch
  • 1/2 tsp baking soda
  • 2 tbsp avocado oil
  • 1/2 cup soy sauce
  • 1/3 cup dark brown sugar, packed
  • 1/2 cup water
  • 2 tbsp fresh ginger, grated
  • 4 cloves garlic, minced
  • 1/2 tsp red chili flakes
  • 1 bunch green onions, cut into 2-inch batons
  • 1 tsp toasted sesame seeds

Instructions:

  1. In a medium bowl, toss sliced beef with cornstarch and baking soda until every piece is individually coated. Let sit for 10 minutes.
  2. In a separate jug or bowl, whisk together the soy sauce, water, dark brown sugar, grated ginger, and minced garlic.
  3. Heat avocado oil in a large wok or cast iron skillet over high heat until it begins to shimmer. Add beef in a single layer, working in batches to avoid overcrowding.
  4. Sear beef for 2 minutes per side until edges are dark mahogany and crispy. Remove beef with a slotted spoon and set aside on a wire rack.
  5. Wipe the wok of excess starch, pour in the sauce mixture, and bring to a vigorous boil. Reduce by half until syrupy.
  6. Toss the beef and green onions back into the pan for 30 seconds to coat. Garnish with toasted sesame seeds and serve immediately.