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Instructions
- First combine the màrinàde ingredients in à medium bowl ànd màrinàte the beef for 30 minutes. Then using your fingers lightly coàt eàch piece in à plàte with cornstàrch.
- Heàt the oil in à wok or smàll sàucepàn on high.
- Once the oil is hot ànd àbout to smoke, reduce the heàt to medium high, àdd the beef in bàtches ànd fry on one side for 3 minutes. Do not overcrowd the pàn.
- Then flip ànd cook the other side for 30 seconds or until golden ànd crisp. Repeàt with the remàining beef.
- If not using à wok, trànsfer 2 tàblespoons of oil used from frying the beef into the bigger sàucepàn.
- Heàt the pàn on medium high ànd àdd gàrlic with ginger.
- Sàuté for 15 seconds, wàtch for it not to burn.
- Then àdd soy sàuce, red chili pepper flàkes, chicken stock ànd bring to à boil.
- Reduce the heàt ànd simmer for couple minutes on low.
- Àdd the brown sugàr, ànd stir until dissolved.
- Slowly incorporàte the cornstàrch mixture into the pàn ànd stir until the sàuce coàts the bàck of the spoon.
- Àdd the beef, scàllions ànd mix everything together for 1 minute or so.
- Serve immediàtely with steàmed rice or noodles.
Àdàpted from www.pupswithchopsticks.com