8 Servings 30 min Cook
3 Tbsp Olive Oil
3 1 Tbsp Ginger Root
2 Cloves, minced Garlic
1/2 Cup Soy Sauce
1/2 Cup Water
1/2 Cup Honey
1 Tsp Crushed Red Pepper Flakes
16 Oz Beef, Flank
1/4 Cup Cornstarch
2 Large Scallions
Prepare rice as per package directions; set aside.
Slice the steak into small thin pieces against the grain.
In a large zip-top bag add the starch and add the beef to it.
Close the ziploc bag and shake really well until each pieces is coated with cornstarch.
Refrigerate until ready to use.
For the sauce: In a small sauce pan add the oil, soy sauce, brown sugar, garlic, and water.
Stir and cook over medium heat until sauce thickens, about 20 minutes.
Set aside.
In a non-stick skillet heat the oil.
When the oil is hot, add beef and cook until browned.
Remove beef from skillet to a bowl and empty the oil from the skillet.
Return beef to skillet and pour sauce over the beef.
Stir and cook for a couple more minutes.
Serve over rice and garnish with green onions.
