Ingredients
Equipment
Method
- Start by slicing the flank steak into thin, bite-sized pieces.
- In a large bowl, toss the sliced beef with the cornstarch until well-coated.
- Heat some oil in a pan over medium-high heat, then add the coated beef pieces and fry until golden brown and crispy, about 3-4 minutes per batch.
- In a small bowl, mix soy sauce with a little water and sugar, then heat in a separate pan until slightly thickened.
- Add the crispy beef to the sauce and toss until well-coated, then transfer to a serving dish and garnish with sesame seeds and chopped green onions.
Nutrition
Calories: 300kcalCarbohydrates: 10gProtein: 28gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 700mgPotassium: 400mgFiber: 1gSugar: 2gVitamin C: 1mgCalcium: 2mgIron: 10mg
Notes
For extra flavor, marinate the beef in soy sauce, garlic, and ginger for about 30 minutes before coating with cornstarch. Keep leftovers in an airtight container for up to 3 days in the fridge. Reheat in the oven or stovetop for best texture. Don't overcrowd the pan to avoid soggy beef—fry in small batches to maintain crispy texture.
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