I didn't have green onions on hand when I was making this, if you wish to use them add them after the beef is done cooking and saute until they are tender. They don't take nearly as much time to cook as white or yellow onions.
2 lb flank steak
2 large onions, sliced
splash oil
splash oil
splash oil
1/2 in ginger, chopped
1 Tbsp minced garlic
2 Tbsp. soy sauce
1/2 tsp beef bouillon granules
1 c. water
1/4 c. brown sugar
Red pepper flakes to taste
2 Tbsp. cornstarch
Slice the flank steak against the grain very thin.
Heat the oil in a large skillet. Add the beef and onions and cook over high heat, stirring, until completely cooked. Continue cooking until the liquid is completely absorbed. Reduce the heat to medium low-pour the sauce over the meat, simmer 3 - 4 minutes. Remove from heat and serve.
For the sauce. Heat the oil in a pot. Add the ginger and saute until fragrant. Add the garlic and cook 30 seconds longer. Add the soy sauce, bouillon, water, brown sugar, and red pepper flakes. Simmer for 5 minutes. Combine the cornstarch and enough water to make a thin paste. Stir into the hot sauce mixture and cook until thick. Set aside until the meat is ready.
Slice the flank steak against the grain very thin.
Heat the oil in a large skillet. Add the beef and onions and cook over high heat, stirring, until completely cooked. Continue cooking until the liquid is completely absorbed. Reduce the heat to medium low-pour the sauce over the meat, simmer 3 - 4 minutes. Remove from heat and serve.
For the sauce. Heat the oil in a pot. Add the ginger and saute until fragrant. Add the garlic and cook 30 seconds longer. Add the soy sauce, bouillon, water, brown sugar, and red pepper flakes. Simmer for 5 minutes. Combine the cornstarch and enough water to make a thin paste. Stir into the hot sauce mixture and cook until thick. Set aside until the meat is ready.
No comments:
Post a Comment