• lb flank steak – sliced thinly against the grain and into bite sized pieces
  • 1 C cornstarch
  • 1-1/2 tsp salt
  • 1-1/2 tsp pepper
  • 2 Tbsp sesame oil
  • 1/4 C soy sauce  (if using low sodium, use 1/3 C)
  • 1/2 C water
  • tsp freshly grated ginger
  • garlic cloves – pressed or minced
  • 1/2 dark brown sugar 
  • 1/2 vegetable oil
  • 1/4 tsp red pepper flakes – optional
  • sesame seeds 
  • 2 – 3 green onions –green parts only – chopped – for garnish – optional


  1. In a small saucepan over medium heat, mix sesame oil, soy sauce, water, sugar, ginger, garlic, and if using, red pepper flakes
  2. Let simmer for 7-10 minutes, until it is 1/4 reduced
  3. Take off heat and set aside
  4. In a medium sized bowl (or large Ziploc Bag), mix the salt, pepper and cornstarch 
  5. Toss the steak slices in the cornstarch mixture.  
  6. Shake off excess cornstarch 
  7. Wait 5-10 minutes; allowing the steak to soak in the cornstarch
  8. Re-toss the steak slices with the cornstarch mixture – Don’t skip this extra step – it ensures the steak will be crispy
  9. Shake off excess cornstarch
  10. In a large skillet, heat vegetable oil over medium-high heat and place steak pieces in one layer in batches
  11. Cook for 2 minutes on one side then another minute on the other, the beef should have a brown crispy crust on each piece
  12. Scoop each batch up onto a plate lined with paper towels to absorb excess oil
  13. After each batch is done, discard the excess oil from the pan
  14. Add soy sauce mixture and beef into the pan over medium/medium-low heat
  15. Let the sauce reduce for about 5 minutes  – you want it to thicken and reduce as a glaze – but don’t let it completely evaporate and burn!
  16. Sprinkle on sesame seeds and if using, green onion slices
  17. Serve immediately with white rice