I love Chinese food, but in Los Angeles, choices for Chinese food that deliver are limited and I haven’t found my go to Chinese food joint yet. In the meantime this recipe is a great alternative to takeout and you can feel accomplished by making it yourself. I mean this dish is more Chinese-American, but still amazing. I like this dish served with roasted broccoli - there’s a reason beef and broccoli is a mainstay on so many takeout menus.
1 tablespoon sesame oil
1 tablespoon grated fresh ginger
2 cloves garlic, minced
½ cup low-sodium soy sauce
¾ (packed) cups light brown sugar
2 pounds thin flank steak
½ cup cornstarch
¼ cup vegetable oil
2 green onions, sliced on the bias into ½” strips
1 teaspoon sesame seeds
¼ teaspoon chili flakes, optional
In a medium saucepan, heat the sesame oil over medium heat. Add the ginger and garlic, and sauté until the garlic begins to brown, about a minute. Add the low sodium soy sauce, ½ cup water and brown sugar. (Note: Use low sodium soy sauce; otherwise the dish can come out too salty.) Stir to combine until the brown sugar is completely dissolved. Bring the mixture to a boil for about 10 minutes, stirring occasionally, so that it thickens, then remove from the heat and set aside.
Slice the flank steak across the grain into strips and toss with the cornstarch, shaking off the excess. In a large saucepan heat ¼ cup of vegetable oil over medium-high heat and sear the beef in batches making sure it is browned on all sides, but barely cooked in the middle. When the beef is browned, remove from the pan to a plate lined with paper towels. Drain the excess oil from the pan.
Place the sauce in the pan used to cook the meat and bring it back to a boil. Add the cooked beef and continue to cook for 2 minutes. The sauce will continue to thicken. Remove from the heat. If you want to add a little heat to this dish, add a teaspoon of chili flakes.
To serve: Serve over white rice, topped with green onions and sesame seeds. Pairs well with roasted broccoli.