Maybe tastes the same as the beef and broccoli lo mein I have on here. . not sure
Total Time: 1 hour
INGREDIENTS
Yield: 4 servings
- 1 pound flank steak (one reviewer says to partially freeze so you can cut steak thinner)
- 2 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- 2 tablespoons light or dark brown sugar, packed
- 1 tablespoon mirin
- ¼ teaspoon ground white pepper (optional)
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil, plus more as needed
- 1 (1-inch) piece ginger, peeled and thinly sliced
- 6 medium cloves garlic, peeled and chopped
- 8 to 10 whole dried red chiles, such as Tianjin or chile de árbol, or ½ to ¾ teaspoon crushed red pepper, to taste (one reviewer prefers the crushed red pepper cause it’s easier to control the spice)
- 6 scallions, trimmed and sliced into 2-inch pieces
- 2 tablespoons Shaoxing wine or dry sherry
- 4 cups steamed jasmine rice
- One reviewer adds a few pinches of white sugar to give more sweetness in the end.
- Maybe add green Beans too
PREPARATION
Step 1
Using a sharp knife, slice the flank steak in half lengthwise, then slice each piece crosswise against the grain into ¼-inch-thick
pieces. Place in a medium bowl and add 2 teaspoons soy sauce and the sesame oil; toss until coated. Let marinate for 5 minutes.
Step 2
Meanwhile, in a medium bowl, whisk together 2 tablespoons water, brown sugar, mirin, white pepper, if using, and remaining 4
teaspoons soy sauce. Set aside.
Step 3
Sprinkle the cornstarch over the beef and toss, making sure each slice is completely coated but there are no large clumps.
Step 4
Heat 2 tablespoons of the oil in a wok or large (12-inch) well-seasoned cast-iron skillet over high heat. Once the oil is
shimmering, add the beef in an even layer. (This might need to be done in 2 batches.) Do not touch the beef until the edges become
slightly crispy and brown, 30 to 60 seconds. Using a wooden spoon or spatula, flip the beef and cook until the other side is
brown, another 30 to 60 seconds. The beef should not be sticking to the wok or skillet; if it is, leave it alone for 20 to 30 seconds
more. Transfer the beef to a medium bowl, trying your best to leave as much oil as possible in the wok. If cooking a second
batch, repeat browning, adding another 1 tablespoon of oil if necessary.
Reduce heat to medium-low and add the remaining 1 tablespoon of oil, ginger, garlic and chiles. Use a wooden spoon or spatula to
move everything around until the ginger is slightly cooked, about 1 minute, being mindful that nothing burns. Add the scallions and
the cooked beef, plus any collected juices, to the wok; mix well.
Pour in the Shaoxing wine and use a wooden spoon to scrape up any brown bits from the bottom of the pan. Cook until mostly
evaporated, about 30 seconds. Give the reserved soy-mirin mixture a good whisk, then add it to the wok. Toss with the
wooden spoon until everything is well combined and the sauce has thickened, about 2 minutes. Transfer to a platter and serve
alongside steamed rice.