1 1/4 lbs of flank steak or petite shoulder cut in 1/4 inch thick bite size strips
1/4 cup of cornstarch
1 teaspoon of vegetable oil
1 teaspoon of sesame oil
4 large cloves of garlic minced
1 tablespoon of grated fresh ginger
1/2 cup of low sodium soy sauce
1/2 cup of water
2 tablespoons of ketchup
2 tablespoons of brown sugar
1 cup of vegetable oil
1 bag of green onions (5.5 ounce) cut in 2 inch lengths
Cooked rice or Chinese noodles
In large Ziploc bag combine steak and cornstarch.
Shake to coat.
Set aside for 10-15 minutes..
Combine 1 teaspoon vegetable oil and sesame oil in large skillet over low heat.
When hot add garlic and ginger cook for 30 seconds stirring constantly.
Add soy sauce, water, ketchup and brown sugar.
Simmer while frying the meat.
Heat 1 cup oil in heavy saucepan or wok, Remove about 10 pieces of beef from bag shaking off excess cornstarch.
Add to oil and fry each side for 1 minute.
Remove from pan and place on paper towels to drain.
Repeat until all the meat is cooked.
Add meat to skillet with simmering sauce.
Add green onions and simmer for additional 2 minutes.
Serve immediately over cooked rice or noodles.