Ingredients:

  • 1 lb flank steak, sliced thin against the grain
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp vegetable oil
  • 1/2 cup tamari
  • 1/3 cup brown sugar, packed
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tsp sesame oil
  • 3 green onions, sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Slice the steak into thin strips across the grain to ensure tenderness.
  2. In a medium bowl, toss the beef strips with cornstarch, salt, and pepper until evenly coated.
  3. In a small bowl, whisk together tamari, brown sugar, ginger, garlic, and sesame oil until the sugar is mostly dissolved.
  4. Heat vegetable oil in a large wok or cast iron skillet over medium-high heat until shimmering.
  5. Sear the beef in batches in a single layer for 2-3 minutes per side until edges are mahogany-colored and crispy; remove beef to a plate.
  6. Wipe out any excess burnt starch from the pan, then pour in the sauce mixture.
  7. Bring the sauce to a simmer over medium heat for 2-3 minutes until it begins to bubble and thicken.
  8. Return the seared beef to the pan, tossing quickly to coat in the glaze until glossy.
  9. Garnish with sliced green onions and toasted sesame seeds before serving.