| Total sodium per serving: 241mg |
Total calories per serving: 196 |
Servings: 4 |
Ingredients
- 1 pound flank steak cut into strips
- 4 Tbsp. Chinatown soy sauce
- 1/2 c. no sodium added beef broth
- 3 Tsp. brown sugar
- 2-3 Tsp. ginger
- 2 cloves of garlic, crushed
- 3 scallions cut into 1 inch pieces (green part only)
- 1 Tbsp. vegetable oil
- 1/4 cup corn starch
Directions
1. Slice the flank steak against the grain into 1/4 inch think pieces and add it to a Ziploc bag with the cornstarch.
2. Press the steak around in the bag making sure each piece is fully coated with cornstarch and let it sit while you make the sauce.
3. Add the canola oil to a large frying pan and heat on medium high heat.
4. Add the steak, shaking off any excess corn starch to the pan in a single layer and cook on each side for 1 minute.
5. You might need to cook the steak in batches if your pan isn’t big enough, do that rather than crowding the pan, you want to get a good
sear on the steak. Crowding the pan will steam the steak instead of searing it.
6. When the steak is done cooking remove it from the pan.
7. Add the ginger and garlic to the pan and sauté for 15-20 seconds.
8. Add the soy sauce, broth and brown sugar to the pan and let it come to a boil.
9. Add the steak back in and let the sauce thicken for 30-40 seconds.
10. The cornstarch used on the steak should thicken the sauce if you find it isn’t thickening enough add 1 tablespoon of cornstarch to 1
tablespoon of cold water and stir to dissolve the cornstarch and add it to the pan.
11. Add the green onions, stir to combine everything, and cook for a final 30-40 seconds.
12. Serve immediately.
*Option* Add some crushed red pepper flakes for extra spicy flavor!
