- 2 teaspoons + 2 tablespoons oil (vegetable or olive)
- 1/2 teaspoon ginger , minced
- 4 cloves garlic , finely minced
- 1/2 cup soy sauce (or 1/3 cup liquid aminos)
- 1/4 cup water
- 1/4 cup packed brown sugar
- 1 lb flank steak (or your favorite cut of beef thinly sliced)
- 1/3 cup cornstarch
- 2 green onions , sliced
- additional sweetener if desired (I like using monk fruit or stevia)
- 2 cups cooked rice
Directions:
- Heat oil in a small pan over medium low. Add ginger and garlic and stir just until fragrant (about 1 minute). Add soy sauce or liquid aminos, water and brown sugar and bring to a boil. Let boil 3-5 minutes or until slightly thickened. Set aside. I do not add the additional sweetener until then end. Some people like this dish sweeter than others.
- Prepare rice according to instructions on box. Set aside.
- Place 1 tablespoon at a time of oil in a pan or wok and heat over medium high heat. Cook the beef in small batches for about 2 minutes. (It doesn’t need to cook all of the way through,it will cook completely when combined with the sauce).
- Once all the beef has been cooked, combine with the sauce and heat over medium until hot and bubbly. Remove from heat and stir in green onions. Serve over rice.
4 servings
