About this recipe:Thin slices of steak coated in cornflour get a quick fry in hot oil before they continue cooking in a sticky, sweet sauce flavoured with ginger, garlic and spring onions. Serve with rice or noodles.
450g steak, thinly sliced
2 tablespoons cornflour
2 teaspoons vegetable oil
1 tablespoon finely chopped garlic
1/2 teaspoon grated fresh ginger
120ml soy sauce
140g dark brown soft sugar, or to taste
250ml vegetable oil for frying
2 bunches spring onions, cut in 5cm lengths
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Method Prep:12min › Cook:8min › Ready in:20min
Place the sliced steak into a bowl and stir the cornflour into the beef, coating it thoroughly. Allow the beef and cornflour to sit until most of the juices from the meat have been absorbed by the cornflour, about 10 minutes.
Heat 2 teaspoons of vegetable oil in a pan over medium heat; cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water and dark brown sugar. Raise the heat to medium-high and stir for 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat and set aside.
Heat the vegetable oil in a deep-sided frying pan or wok.
Shake excess cornflour from the steak slices and drop them into the hot oil, a few at a time. Stir briefly and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon; drain on kitchen paper to remove excess oil.
Pour the oil out of the wok; place over medium heat and add the cooked beef and sauce, stirring once or twice to combine. Add the spring onions and bring the mixture to the boil. Cook until the spring onions have softened and turned bright green, about 2 minutes.