I was shocked at how easy this was to make. And how delicious. I found the original recipe from Pinterest on Just a Taste Blog and then adapted it with some simple changes. I think the next time I make it, I’ll add in some of the chili peppers from my garden for a little more spice.

Ginger and lots of garlic

Green Onions grown from their roots in a cup on my windowsill :)

The crucial step. Make sure to coat the beef in cornstarch evenly

Finished with a bit of siracha!


1 lb Flank Steak sliced thinly
corn starch
vegetable oil
toasted sesame seeds
3 green onions, green part only
1 teaspoon minced fresh ginger
2 tablespoons minced garlic
1/2 cup of water
1/2 cup of soy sauce (make sure you use good quality)
2/3 cup brown sugar

To begin, toss your flank steak liberally in the cornstarch, then toss in a colander or strainer to remove excess. Set aside for approximately 10-15 minutes. Then, heat a small amount of vegetable oil in the bottom of a small saucepan. Add in the garlic and ginger and saute for about 30 seconds. Pour in the soy sauce and water and stir to combine. Stir in the brown sugar and continue to stir until completely dissolved. Bring the sauce to a boil for about 3 minutes. Remove from heat and set aside. In a large saute pan heat about 1/4 cup of vegetable oil over medium heat and then add in the flank steak. Saute until done on the outside and barely cooked on the inside, watch this carefully so you don’t overcook the meat. Remove the meat and set on a plate covered in paper towels. Pour the soy sauce blend into the pan and bring to a boil over medium heat. Stir to get any of the good bits left on the bottom of the pan. Add the meat back in and stir continuously for about 3 more minutes. Add in the green onions and stir to combine. Serve topped with sesame seeds, siracha sauce, and buttery white rice.