- 1 pound flank steak, sliced against the grain and cut into bite size pieces
- ¼ cup cornstarch
- 3 tablespoons oil, divided
- 1 garlic clove, minced
- ½ teaspoon ginger, minced
- ½ cup soy sauce
- ½ cup mirin
- 4 tablespoons brown sugar
- ½ teaspoon sesame oil
- a couple of dashes of fish sauce
- 1 teaspoon cornstarch
- 1 tablespoon water
- Toss the beef in the cornstarch and place in the fridge for 10 minutes while you are making the sauce and heating up the oil.
- Heat 2 tablespoons of oil in a large skillet.
- When the oil is nice and hot add in the steak (I had to do two batches to avoid overcrowding the pan). Sauté until browned on both side, 3-4 minutes. Remove from the pan and set aside.
- Add the remaining tablespoon of oil to the same pan.
- Add in garlic and ginger and cook for 1-2 minutes.
- In a small bowl combine soy sauce, mirin, brown sugar, sesame oil and fish sauce.
- Pour the soy sauce mixture into the pan and bring to a simmer and cook for 2-3 minutes.
- In a small bowl mix together the cornstarch and water.
- Slowly pour in the cornstarch mixture whisking continuously. Continue to cook until your desired thickness.
- Add steak back to the pan and toss to coat the beef with the sauce.