Ingredients

Method

In a shallow dish, dredge the sliced flank steak in cornstarch, shaking off any excess.

In a large skillet or wok, heat the vegetable oil over medium-high heat. Fry the beef slices in batches until they are cooked through and slightly crispy, about 2-3 minutes per side. Use a slotted spoon to transfer the cooked beef to a paper towel-lined plate to drain excess oil.

In a small saucepan, combine the sauce ingredients and cook over medium heat, stirring constantly, until the sauce thickens.

In the same skillet or wok used for the beef, discard any remaining oil and heat it over medium-high heat. Stir-fry the green onions and garlic for 1-2 minutes until fragrant.

Add the cooked beef back into the skillet with the green onions and garlic, then pour the sauce over everything. Stir to combine and cook for an additional 2-3 minutes, until the beef is heated through and coated in sauce.

Serve hot over steamed white rice or noodles.