Ingredients
- •1.5 lbs flank steak, sliced against grain into 1/4-inch strips
- •¼ cup cornstarch
- •½ cup soy sauce
- •½ cup water
- •⅓ cup brown sugar
- •2 tbsp hoisin sauce
- •2 tbsp rice vinegar
- •1 tbsp dark soy sauce (for color)
- •4 cloves garlic, minced
- •2 tbsp fresh ginger, minced
- •1 tsp red pepper flakes (optional)
- •8 green onions, cut into 2-inch pieces
- •2 tbsp vegetable oil
- •2 tsp sesame oil
- •1 tbsp toasted sesame seeds
- •For serving: steamed white rice, extra green onions
Instructions
Slice flank steak against the grain into 1/4-inch strips
Toss beef with cornstarch until evenly coated
Place in vacuum bag or zip-top bag
Preheat sous vide water bath to 132°F (56°C)
Vacuum seal or use water displacement method
Cook for 2 h 30 min
While beef cooks, prepare sauce
In a bowl, whisk together soy sauce, water, brown sugar, hoisin, rice vinegar, and dark soy sauce
When beef is done, remove from bag and pat dry
Heat vegetable oil in a large wok or skillet over high heat
Add garlic and ginger, stir-fry for 30 sec until fragrant
Add beef and stir-fry for 1–2 min
Pour in sauce and bring to a boil
Cook for 2–3 min until sauce thickens and coats beef
Add green onions and sesame oil, toss for 30 sec
Transfer to serving platter and sprinkle with sesame seeds
Serve immediately over steamed rice
Notes
- •The cornstarch coating is key for velvety texture
- •Dark soy sauce adds authentic restaurant color
- •Don't skip the high heat stir-fry - it creates the glossy coating
- •Leftovers reheat well in a skillet with a splash of water