1 lb flank steak, sliced diagonally 1/4 inch thick
1/4 c cornstarch
2 tsp plus 1 c vegetable oil
1 tbsp. minced garlic
1/2 tsp grated ginger
2/3 c packed dark brown sugar
1/2 c reduced-sodium soy sauce
1/2 c water
2 bunches green onion, cut in 2 inch pieces (1 2/3 c)
2 (6 to 8 oz pkg microwavable rice
Crushed red pepper and toasted sesame seeds, for garnish
1. Stir together beef and cornstarch in a bowl until thoroughly coated. Let stand about 10 minutes.
2. Heat 2 tsp oil in a deep sided skillet or wok over medium heat, Add garlic and ginger, cook
stirring until fragrant, about 30 seconds. Stir in brown sugar, soy sauce and water. Increase
heat to medium-high and stir until sugar is dissolved and sauce boils and slightly thickens
about 4 minutes. Transfer sauce to a bowl; rinse and dry skillet.
3. Heat remaining 1 c oil in skillet to 375. Working in batches, shake excess cornstarch from beef
slices and gently add to hot oil. Fry, stirring briefly, until edges become crisp and begin to
brown, about 2 minutes . Transfer beef to paper towels to drain.
4. Drain oil and return skillet to medium heat. Return; beef to skillet; stir briefly, then pour in
sauce. Stir once or twice to combine, then add green onions. Bring mixture to a boil; cook
until green onion has softened and turned bright green, about 2 minutes. Meanwhile, micro-
wave rice, then serve topped with beef mixture. Garnish with red peppers and sesame seeds.