Ingredients
- 1 1/2 pounds skirt steak, sliced against the grain into thin bite-sized pieces
- 3 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 1/2 cup dark brown sugar
- 1 teaspoon crushed red pepper flakes (optional)
- 2 green onions, sliced
Instructions
- In a small bowl, whisk together soy sauce, water, brown sugar, garlic, ginger, and red pepper flakes until combined. Set aside.
- Slice steak thinly against the grain into bite-sized pieces. Toss with cornstarch in a large bowl until evenly coated. Set aside.
- Heat 2 tablespoons of oil in a large cast iron skillet or wok over medium-high heat. Add 1/4 of the beef and cook for 2–3 minutes until browned and slightly crispy. Remove and repeat with remaining beef, adding more oil as needed.
- Pour the prepared sauce into the skillet and simmer for 2–3 minutes until thickened slightly.
- Return all cooked beef to the skillet and toss to coat with the sauce.
- Serve hot over rice and garnish with sliced green onions.
Notes
- Flank, sirloin, or filet steak can also be used in place of skirt steak. Always slice against the grain for tenderness.
- Cook the beef in batches to avoid overcrowding and ensure a crispy sear.
- Adjust red pepper flakes to your desired spice level or omit entirely for a milder version.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir Fry
- Cuisine: Asian
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 15g
- Sodium: 835mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 90mg
