Ingredients:

  • 1 lb flank steak or sirloin, thinly sliced against the grain
  • 1/4 cup cornstarch
  • 3 tbsp vegetable oil, divided
  • 1/2 tsp salt
  • 1/2 cup brown sugar, packed
  • 1/2 cup soy sauce
  • 1/4 cup water
  • 3 cloves garlic, minced
  • 1 tsp ginger, grated
  • 3 stalks green onions, sliced on a bias
  • 1 tsp sesame seeds

Instructions:

  1. Pat the sliced beef completely dry with paper towels. In a bowl, toss the beef with salt and cornstarch until every piece is evenly coated in a thin, white powder.
  2. Heat 2 tablespoons of oil in the wok over high heat until it just begins to smoke. Add the beef in a single layer (work in batches if needed). Let it sizzle undisturbed for 2 minutes until a deep brown crust forms, then flip and sear for another 1-2 minutes. Remove beef from the pan and set aside.
  3. Reduce heat to medium. Add the remaining tablespoon of oil, then sauté garlic and ginger for 30 seconds until fragrant.
  4. Pour in the soy sauce, brown sugar, and water. Stir constantly as the sauce bubbles and reduces into a toasted caramel consistency.
  5. Return the beef to the pan and toss rapidly until the sauce transforms into a thick, mahogany glaze that clings to the meat.
  6. Garnish with sliced green onions and sesame seeds before serving.