2 teaspoons vegetable oil
½ teaspoon fresh ginger, minced
1 tablespoon garlic, chopped
½ cup soy sauce
½ cup water
¾ cup dark brown sugar, you can use light if that is all you have
vegetable oil, for frying the steak (about 1 cup)
1 – 2 lb. flank steak – you can make it 3 pounds of steak if you are not a family who likes a lot of sauce
¼ cup cornstarch maybe a tad more
2 large green onions (chives), chopped
Optional: sesame seeds and hot garlic chili sauce or Sriracha
Side options: steamed Calrose, Jasmine, or brown rice, or Quinoa. Make lettuce wraps by using butter lettuce. Skipping the rice altogether.
Sauce: Heat 2 tsp. of vegetable oil in a medium saucepan over medium/low heat. Don’t get the oil too hot.
Slice the flank steak against the grain into 1/4″ thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
Dissolve the brown sugar in the sauce, and then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens.
You can purchase a box of Quinoa at any supermarket. I buy the Trader Joe’s Organic Quinoa. You can make it in the microwave, stove-top, or in your rice cooker. I used the rice cooker.
Two different ways:
Simply treat quinoa like rice. Add two parts water to one part quinoa, stir, cover and press cook on your rice cooker.
I also add a splash of olive oil and salt to the water before cooking the quinoa. You can also substitute the water for chicken stock or vegetable stock.
We used 1 cup of quinoa and 2 cups of water.
In a pan you can add in 1-2 tablespoons of diced garlic and a little olive oil. Heat until garlic is a little browned. Add this to your cooked quinoa for extra DELICOUSNESS!
Serve kung pao chicken, canned tuna, or Mongolian beef over Quinoa. It’s a yummy and quick side dish!