Ingredients:
- 3/4 lb (375 g) flank steak;
- 2 packages pickle vegetable, about 1 1/2 lb (750 g);
- 1 teaspoon ginger triangles;
- 2 tablespoons vegetable oil;
- 1 teaspoon cane sugar, adjust for taste.
-
For marinate
- 1/4 teaspoon cornstarch;
- 1 teaspoon liquid aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
- 1 teaspoon dark soy;
- A pinch cane sugar.
-
For thickening sauce
- 1/2 teaspoon cornstarch;
- 1 teaspoon liquid aminos;
- 1 teaspoon dark soy;
- A pinch sugar;
- 1/4 cup (60 ml) water.
Recipe:
Serving for 4
- Cut flank steak to 3/8” (1/2 cm) slices;
- Marinate, set aside;
- Cut ginger into small triangles;
- Soak pickle vegetable for 15 minutes, drain;
- Slices, pat dry and wrap in paper towel;
- Dry pickle vegetable in a large sauté pan/wok over medium heat, no oil;
- Mix 1 tablespoon vegetable oil and 1 teaspoon sugar;
- Take it out and set aside;
- Add 1 tablespoon vegetable oil;
- Sauté ginger triangles;
- Add flank steak don’t move until start to change color;
- Flip and don’t move for a minute;
- Stir fry until beef is 80% cook;
- Add well-mixed thickening sauce;
- When it thickens, add pickle vegetable back;
- Mix and plate, serve hot with rice.