Ingredients
- 1/4 c. vegetable oil, plus 1 tablespoons of.
- 2 garlic clove cloves, minced
- 1 tablespoons of. minced fresh ginger root
- 3/4 c. soy sauce
- 1/2 c. water
- 1/2 c. brown sugar
- 1 lb. flank steak, sliced from the grain
- 1/4 c. corn starch
- 4 scallions, sliced into quarters, plus 1 sliced scallion for garnish
- Butter lettuce, for serving
Directions
- In a tiny saucepan over medium heat, heat 1 tablespoon vegetable oil. Add garlic clove and ginger root and prepare until aromatic, 2 minutes. Add soy sauce, water, and brown sugar and stir until dissolved. Provide a boil, then reduce heat and simmer until reduced by half, ten to twelve minutes.
- Meanwhile, heat 1/4 cup vegetable oil over medium heat inside a large skillet.
- Inside a large bowl, toss flank steak with corn starch until fully coated. Add steak to skillet and sear until crispy, three or four minutes per side. Drain fat.
- Add sauce and scallion quarters to skillet and toss until combined, then simmer a couple of minutes more.
- Serve steak in lettuce cups and garnish with chopped scallions.
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