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Add a photoThis was pretty good. Sweet, little tangy, delicious. I'm not sure if I made it again if I would do the cornstarch, or I would let it sit for a lot longer.
Ingredients
- Veggie Oil (I added a splash of sesame oil too since I had it on hand)
- around a 1/2 tsp fresh grated ginger (cut by about half if you use dry)
- 1 T minced garlic
- 1/2 c low sodium soy sauce
- 1/2 c water
- about 1/2 c brown sugar (I ran out while making this so if you like it sweeter you can had more! haha)
- flank steak - around a pound-ish
- cornstarch
Directions
- Cut the flank steak into even strips and coat in cornstarch shaking off the excess. Let it sit at least 10 minutes or skip this step altogether.
- Quickly sauté garlic and ginger in a splash of oil in a skillet.
- Once you can smell it add soy sauce, water and brown sugar.
- Simmer for about 5 minutes and remove to a bowl.
- Cook the steak until it's almost cooked through, about 2 or 3 minutes a side depending on thickness.
- Add back in the sauce and bring the whole thing to a boil.
- Cook until the steak is cooked through and the sauce has thickened slightly.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 358g | |
| Calories 489 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4286mg | 179% |
| Potassium 386mg | 11% |
| Total Carbs 119.55g | 32% |
| Dietary Fiber 1.1g | 4% |
| Sugars 108.91g | 73% |
| Protein 6.88g | 11% |
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