Skinny slices of flank steak, minced sparkling garlic and ginger, darkish brown sugar and soy sauce. Toss all of it together and half-hour later you’ll be chowing down on a DIY take out takeout, instead of expecting the delivery.


The important thing to studying conventional chinese food flavor at home is a way called velveting, which is largely an egg white, cornstarch and sherry marinade that preserves the moisture of the beef. This recipe includes an abridged model of velveting that still provides gentle slices of steak bathed in a rich reduction of soy sauce and brown sugar.

Craving chinese but not a fan of beef? go the sweet and highly spiced path with my Crackerjack Shrimp or relax with Crispy Baked Orange chook Wings. And don’t forget about the homemade Fortune Cookies for dessert! talking of something sweet.



  • Vegetable oil
  • 1/2 teaspoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1/2 cup low sodium soy sauce
  • 1/2 cup water
  • 2/3 cup dark brown sugar
  • 1 lbs flank steak
  • 1/4 cup cornstarch
  • 3 scallions sliced into 1-inch pieces (green parts only)


  1. Warmth 2 teaspoons vegetable oil in a small saucepot over medium-low warmness. add the ginger and garlic and sauté till golden, about 2 mins. add the soy sauce and water, stirring to mix.
  2. Stir within the brown sugar and increase the warmth to medium. bring the sauce to a boil for three minutes. cast off the sauce from the heat and set aside.
  3. Slice the flank steak in opposition to the grain into 1/four-inch portions, then toss it with the cornstarch. place the lined pieces of steak in a sieve and shake off any extra cornstarch. allow the steak to sit 10 for minutes.
  4. Area a big sauté pan or wok over medium-excessive warmness and add 1/2 cup vegetable oil. once the oil is hot (however now not smoking), add the red meat to the pan and sauté for 2 mins till it's far seared on all aspects but slightly cooked within the middle. remove the steak from the pan with a slotted spoon and transfer it onto a paper towel-coated plate. Pour any excess oil out of the wok.
  5. location the saute pan again over medium heat. upload the organized sauce to the new pan (it should come to a boil nearly straight away), then upload the reserved steak and cook dinner at a boil, stirring constantly, 2 minutes. upload the sliced scallions, stirring to combine.
  6. Awitch steak and scallions with a slotted spoon to a plate and serve.
  1. This recipe may be without problems doubled to serve 4.
  2. the important thing to cooking with cornstarch is that it have to come to a boil for you to serve its reason as a thickener.

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