At a glance
First the beef strips get coated in cornstarch and left to rest briefly, while you whip up a bold sauce from garlic, ginger, and soy sauce. The beef is then seared quickly, tossed with the sauce, and left to thicken beautifully in just a few minutes. Expect big, punchy flavor without any lengthy cooking and hardly any waiting around.
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Coat the beef in cornstarch
Start by slicing the beef into thin strips. Put cornstarch in a deep plate and add the beef strips. Toss with a fork until the beef is evenly coated and there's no loose cornstarch left in the plate. Let it rest in the fridge for 15 minutes.
For this step
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Make the sauce
Heat three tablespoons of oil in a pan. Add the pressed garlic and grated ginger, and stir for three minutes. Add the soy sauce, water, and brown sugar. Bring to a boil and cook for two minutes. Turn off the heat and set aside.
For this step
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Sear the beef
Get a large wok ready. Add four tablespoons of oil and let it get really hot. Add the beef to the hot oil. Fry, stirring, until the beef is nicely browned on all sides — this should take about three to four minutes in total.
For this step
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How it went
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