Description
Tender slices of seared beef are coated in a sweet, savory sauce and ready in just 20 minutes. Serve it over steamed rice with vegetables for an easy weeknight meal.
Ingredients
Scale
For the Beef
- 1 lb thinly sliced flank steak or flat iron steak
- 1/4 cup cornstarch
- 1–2 tablespoons olive oil
- 1–2 green onions, thinly sliced
For the Sauce
- 1/3 cup tamari or soy sauce
- 2 tablespoons water
- 3 tablespoons brown sugar
- 3–4 cloves garlic, minced
- 1 teaspoon ginger paste
For the Cornstarch Slurry
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Make the sauce. In a small bowl or measuring cup, whisk together the tamari or soy sauce, water, brown sugar, garlic, and ginger paste. Set aside.
- Make the slurry. In a separate small bowl, stir together the cornstarch and water until smooth. Set aside.
- Slice the beef. Place the steak on a cutting board and slice it very thinly against the grain.
- Coat the beef. Add 1/4 cup cornstarch to a bowl or zip-top bag. Add the sliced beef and toss until each piece is lightly coated.
- Sear the beef. Heat a large skillet over medium-high heat and add enough olive oil to lightly coat the bottom. Add half of the beef in a single layer and sear for about 2 minutes. Flip and cook for another 1 minute, then transfer to a plate. Repeat with the remaining beef.
- Add the sauce. Reduce the heat to low and pour the sauce into the skillet. Let it simmer for 1–2 minutes, scraping up any browned bits from the bottom of the pan.
- Thicken the sauce. Stir in the cornstarch slurry. The sauce should begin to thicken almost immediately.
- Finish the dish. Return the beef to the skillet and toss until well coated in the sauce and heated through.
- Serve. Garnish with sliced green onions and sesame seeds, if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Chinese
