Ingredients for Marinating the beef:
- 1 lb. beef flank steak, sliced against the grain into ¼-inch-thick slices
- 2 tsp. canola or avocado oil
- 2 tsp. dry red wine
- 1 tsp. soy sauce
- 1 Tbsp. cornstarch
- 1 Tbsp. water
- ¼ tsp. baking soda
Ingredients for the Sauce:
- ¼ cup light brown sugar, packed
- ¾ cup hot water
- ¼ cup soy sauce
- 1 tsp. dark soy sauce (see note below)
Ingredients for Coating the Beef:
- ½ cup cornstarch
- ⅔ cup canola or avocado oil
Ingredients for the Rest of the Dish
- 1 1/2 cups broccolini
- 1 tsp. minced fresh ginger
- 8 dried red chilies
- 3 med. garlic cloves, finely chopped
- 4 scallions, white and green parts separated and cut on an angle into 2-inch pieces
- 1½ Tbsp. cornstarch
- 2 Tbsp. water
Directions:
- In a medium bowl, combine the beef with the oil, wine, regular soy sauce, cornstarch, water and baking soda. Marinate for one hour.
- Make the sauce next; in a small bowl, dissolve the brown sugar in the hot water. Mix in the regular soy sauce and dark soy sauce.
- In a medium separate bowl, dredge the marinated beef slices in the ½ cup cornstarch until thoroughly coated.
- Heat the oil in a wok or large nonstick skillet over high heat until just before it starts to smoke.
- Working in batches so as not to crowd the pan, spread the beef slices evenly in the pan and shallow-fry them undisturbed for 2 minutes on each side to achieve a crusty coating. Transfer the beef to a plate.
- To the same skillet over high heat, add one additional tablespoon of oil and the broccolini. Cook, stirring occasionally, until tender, 4-5 minutes.
- Transfer the cooked broccolini to the plate with the steak.
- Wipe the pan clean with a paper towel, then add one tablespoon of oil. Over medium-high heat, add the ginger and whole dried chilies. After 15 seconds, add the garlic and the scallion whites. Stir-fry for another 15 seconds. Add the sauce and simmer for 2 minutes.
- In a small bowl, combine the cornstarch with the water to make a slurry, then slowly stir it into the pan.
- Add the beef, broccolini and the green parts of the scallions. Toss everything together for 30 seconds, until the scallions are wilted and there is almost no standing sauce.
- Serve on a bed of rice and sprinkle with toasted sesame seeds along with more green onion.
NOTE: If you want your dish to look authentic, use the dark soy sauce, available where Asian ingredients are sold, or make your own by combining 2 teaspoons soy sauce, ½ teaspoon molasses and ¼ teaspoon. sugar mixed well.