I associate this dish with dining out and sharing with good friends. It's basically a replica of PF Changs and Joey Tomato's Ginger Beef. It's easy to make and tastes wonderful. Serve with brown or white rice. Reserve the extra sauce for a marinade as it's excellent on chicken or salmon.
- 1 Beef Flank Steak for Stir Fry (sliced thinly against the grain into approx 1 inch pieces)
- 1/2 cup corn starch/flour
- 2 TBSP cooking oil (sunflower or canola)
- 1/2 cup gluten free soy sauce
- 1/2 water
- 3/4 cup brown sugar
- 1 TBSP finely chopped garlic
- 1 TBSP finely chopped ginger
- 1 TBSP chili flakes (more or less depending on the amount of heat you desire)
- 1/4 cup thinly sliced carrots (julilenne)
- 1/4 cup thinly sliced green onions
To prepare meat, thinly slice the steak along the grain into uniform pieces about 1 inch long. Cover each piece in cornstarch and set aside.
Working in batches, fry beef in oil until cooked through and crispy. Don't worry about over cooking as the meat will remain tender. Remove from pan, drain off any excess oil and set aside.
Add ginger, garlic and chili flakes to frying pan and cook for about one minute (until soft, not burnt!) Add beef and cook for another couple minutes until sauce starts to thicken. If sauce is too runny, add a mixture of about 1 TBSP of cornstarch with 2 TBSP cold water.
Add carrot and onion, putting aside enough for garnish. Cook for one more minute and remove from heat.
With a slotted spoon, place beef onto rice, reserving a majority of the liquid in the pan. The sauce is meant to coat the beef, and not really intended to be used in the dish.
Serve on top a bed of egg noodles or fragrant basmati rice and garnish with remaining carrots and green onion.