I can’t even remember how I found this recipe, but you can find it on the web here (elly says opa!), and here (Pink Bites). This is a really easy recipe, and I bet you already have most of the ingredients in your fridge and pantry. I went with the original Pink Bites recipe, reproduced here below.

makes 2 or more servings*

1 lb of flank steak, thinly sliced crosswise (or stir-fry-cut beef)
1/4 cup of cornstarch
3 teaspoons of canola oil
1/2 teaspoon of grated ginger (about 1/2 inch piece)
1 tablespoon of chopped garlic (about 2 -3 large cloves)
1/2 cup of water
1/2 cup of soy sauce (I use low sodium)
1/2 cup brown sugar
1/2 teaspoon of red pepper flakes**
3 large green onions, sliced crosswise into thirds

* We got 4 dinner-sized servings from this recipe when paired with generous spoons of steamed white rice.
**I only used 1/4 teaspoon because we (read: I) don’t really like super-spicy foods.

 

Pat the steak pieces and make sure they’re dry; then, toss the steak and cornstarch together.  Be sure all pieces are fully coated, but shake off excess corn starch. Mix together the soy sayce, water, brown sugar and red pepper flakes.

Heat half the oil in a wok at medium-high heat and add the ginger and garlic.  Once fragrant (30 seconds or so), add the soy sauce mixture. Cook for about 2 minutes and transfer to a bowl.

Turn the heat up on the wok and add the remaining oil. Add the beef and cook, stirring until just browned. Pour the sauce back in and let it cook with the meat. Let the sauce thicken to your liking, and then add the green onions in just before plating.

 

This is EASY, this is DELICIOUS, this is everything good about weeknight meals you could ever want. Make it and just tell me it isn’t a fantastic meal — and cheaper than going out for Chinese!

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