Ingredients with Measurements:
- 1 pound flank steak, sliced thinly against the grain
- 1/2 cup cornstarch
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons grated ginger
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup vegetable oil
- 2 cups broccoli florets
- 1/4 cup sliced green onions
- Sesame seeds, for garnish
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a large bowl, toss the sliced flank steak with cornstarch until evenly coated.
2. In a separate bowl, whisk together the soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, and red pepper flakes.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the coated flank steak and cook until crispy and browned on all sides, about 5-7 minutes.
4. Remove the beef from the skillet and set aside.
5. Add the broccoli florets to the skillet and cook until tender, about 3-5 minutes.
6. Return the beef to the skillet and pour the soy sauce mixture over everything. Stir until the beef and broccoli are coated in the sauce.
7. Cook for an additional 2-3 minutes until the sauce has thickened and the beef is heated through.
8. Serve hot, garnished with sliced green onions and sesame seeds.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 38g
- Protein: 32g
Substitutions for ingredients:
- Flank steak can be substituted with sirloin or ribeye steak.
- Cornstarch can be substituted with potato starch or arrowroot starch.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Vegetable oil can be substituted with canola oil or peanut oil.
- Broccoli can be substituted with bok choy or snow peas.
Variations:
- Add sliced bell peppers or onions for extra flavor and color.
- Use chicken instead of beef for a lighter option.
- Make it spicy by adding more red pepper flakes or sriracha sauce.
Tips and tricks:
- Slice the beef thinly against the grain to ensure tenderness.
- Make sure the skillet or wok is hot before adding the beef to ensure crispiness.
- Don't overcrowd the skillet or wok when cooking the beef to ensure even browning.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a bed of rice or noodles.
- Garnish with sliced green onions and sesame seeds.
Garnishes:
- Sliced green onions and sesame seeds.
Pairings:
- Serve with a side of steamed rice or noodles.
Suggested side dishes:
- Steamed rice or noodles
- Stir-fried vegetables
Troubleshooting advice:
- If the beef is not crispy enough, increase the heat and cook for an additional 1-2 minutes.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Crispy ginger beef is a popular Chinese dish that originated in Calgary, Canada in the 1970s.
Flavor profiles:
- Salty, sweet, tangy, and spicy.
Serving suggestions:
- Serve hot with a side of steamed rice or noodles.
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Region: Chinese