About this recipe

A takeout-style classic made at home in under 45 minutes. Thinly sliced flank steak is coated in cornstarch, quickly pan-fried until crispy, then tossed in a bold, glossy sauce of soy, brown sugar, garlic, and ginger. Serve over steamed rice for a weeknight dinner the whole family will love.

Instructions

1. 1

   Pat the flank steak dry with paper towels. Slice it very thin (about 1/4 inch) against the grain at a slight angle. Place the slices in a bowl, season with black pepper, and toss with the cornstarch until every piece is evenly coated. Let sit for 10 minutes while you prepare the sauce.

2. 2

   In a small bowl or measuring cups, whisk together the low-sodium soy sauce, brown sugar, water, minced garlic, grated ginger, and sesame oil until the sugar is mostly dissolved. Set aside.

3. 3

   Heat the vegetable oil in a wok or skillet over ^[high heat] until shimmering. Working in two batches, add the cornstarch-coated beef flank steak in a single layer. Cook undisturbed for 1–2 minutes until the bottom is crispy and browned, then flip and cook another 30–60 seconds. Transfer to a paper towel-lined plate. Repeat with the remaining beef flank steak.

4. 4

   Carefully pour off most of the vegetable oil from the wok, leaving about 1 teaspoon. Add the white parts of the green onions and stir-fry for 30 seconds. Pour in the sauce and bring to a boil over ^[high heat], stirring, until it thickens slightly, about 2–3 minutes. Return all the seared beef flank steak to the wok and toss to coat evenly in the sauce. Add the green tops of the green onions and toss once more.

5. 5

   Transfer to a serving platter or directly over steamed rice. Garnish with toasted sesame seeds if desired. Serve immediately.