Ingredients:

  • 450 g / 1 lb Flank Steak (or Skirt Steak), sliced thinly against the grain
  • 2 tbsp Cornstarch (for velveting)
  • 1 tsp Fresh Ginger, grated (for marinade)
  • 1 tbsp Light Soy Sauce (for marinade)
  • 240 ml / 1 cup Neutral Oil (e.g., canola, groundnut, or vegetable oil)
  • 120 ml / ½ cup Light Soy Sauce (low sodium preferred)
  • 2 tbsp Dark Soy Sauce
  • 100 g / ½ cup Packed Dark Brown Sugar
  • 1 tbsp Rice Vinegar
  • 1 tsp Cornstarch, whisked into 2 tbsp cold water (slurry)
  • 4 large cloves Garlic, finely minced
  • 1 tbsp Fresh Ginger, finely minced
  • ½ tsp Crushed Red Pepper Flakes (Optional)
  • 1 cup / 1 large bunch Spring Onions (Scallions), sliced

Instructions:

  1. Slice the flank steak thinly against the grain (use the freezer trick for easier slicing). In a large bowl, toss the sliced beef with the 2 tbsp cornstarch, 1 tsp grated ginger, and 1 tbsp light soy sauce. Ensure every piece is coated. Cover and refrigerate for at least 30 minutes (velveting stage).
  2. Prepare the sauce and aromatics: Whisk all “Signature Sauce” ingredients (both soy sauces, sugar, vinegar) together in a small bowl. Prepare the cornstarch slurry, mince the garlic and ginger, and slice the spring onions. Keep these ready.
  3. Heat the neutral oil (240 ml) in a wok over medium-high heat until it reaches 180°C (350°F).
  4. Fry the marinated beef in batches (do not overcrowd) for 1.5–2 minutes per batch, until slightly crispy and golden brown.
  5. Remove the fried beef using a spider strainer or slotted spoon and transfer immediately to a plate lined with paper towels to drain excess oil. Keep the remaining oil in the wok, but reduce the heat.
  6. Carefully pour off all but 2 tbsp of the remaining frying oil from the wok. Heat the oil over medium heat. Add the minced garlic, minced ginger, and optional chili flakes. Stir-fry for 30 seconds until fragrant.
  7. Pour in the whisked Signature Sauce mixture. Bring to a simmer, stirring constantly, for about 1 minute until the brown sugar is fully dissolved.
  8. Whisk the cornstarch slurry and pour it slowly into the simmering sauce while stirring. The sauce should thicken very quickly to a glossy, syrupy consistency.
  9. Return all the fried beef to the wok. Toss vigorously until the beef is fully coated in the thick, glossy sauce.
  10. Remove the wok from the heat. Toss in the sliced spring onions (reserving a few for garnish). Serve immediately over steamed rice.