Description
A fast, sweet-savory dinner featuring tender beef and a glossy tamari sauce, ready in under 30 minutes.
Ingredients
Scale
- 450 g flank steak or sirloin, sliced thin
- 120 ml tamari (gluten-free soy sauce)
- 50 g brown sugar
- 15 g cornstarch (1 tablespoon) + extra for dredging
- 30 ml neutral oil (2 tablespoons)
- 9 g garlic (3 cloves, minced)
- 10 g ginger (1 tablespoon, minced)
- 60 g scallions (4 large, cut into 2-inch pieces)
- 5 ml toasted sesame oil (1 teaspoon)
- 15 ml rice vinegar (1 tablespoon)
- Red pepper flakes (optional, to taste)
- Salt (to taste)
- Optional garnish: 5 g sesame seeds (1 teaspoon)
Instructions
- Slice the flank steak thinly against the grain into 3 mm–5 mm pieces. Toss with cornstarch and a pinch of salt, let rest 2 minutes.
- Whisk together tamari, brown sugar, rice vinegar, minced garlic, and minced ginger in a small bowl. Reserve some of the mix and whisk in cornstarch to form a slurry.
- Heat oil in a wok or skillet until shimmering. Sear beef in a single layer for 30–45 seconds per side until browned. Transfer to a plate.
- Lower the heat to medium-high, add garlic and ginger to the pan, cooking until fragrant. Pour in the reserved sauce mixture and scrape up browned bits.
- Return the beef to the pan, add cornstarch slurry, and cook until the sauce thickens and becomes glossy. Stir in scallions and cook until just wilted.
- Remove from heat and let rest for 1 minute before serving over rice or noodles.
Notes
For a gluten-free version, ensure tamari is certified gluten-free. Pre-sliced beef can cut prep time significantly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 18g
- Sodium: 880mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 95mg