From Jerry: "Here’s one of those quick, last minute dishes you can prepare ahead, have another dish ready to steam; plus a cold dish or salad—and there you go impressing your friends once again."Print Rate
Servings: 6 servings
- 1 pound flank steak (trimmed of all fat and gristle, cut across grain in thin slices)
- 3 teaspoons cornstarch
- 1 Tablespoon soy sauce
- ½ Tablespoon fish sauce
- 1 Tablespoon sesame oil
- ½ cup ginger (shredded, not minced)
- ¾ teaspoon molasses
- ½ Tablespoon oyster sauce
- 1½ Tablespoons dry sherry (or vodka)
- 3 cups cilantro (leaves – picked over carefully; stems chopped, 1-2" long)
- Mix beef with cornstarch, soy sauce, fish sauce, and sesame oil. In a separate bowl, blend molasses, oyster sauce, and sherry/vodka.
- In a wok, heat 1/3 cup oil. When medium hot, add beef by the small handful, stirring with each new addition. Cook briefly, separating slices, allowing beef to mostly change color. Strain out beef, leaving 3 Tbsp oil. (You may use any remaining oil for a meat dish; store, labeled, in refrigerator.)
- Heat the oil, stir in ginger 20-25 seconds, return beef, and cook for twenty seconds longer, stirring well. Add cilantro leaves and molasses-liquor combination. Cook about ten seconds. Scoop out onto warm platter and serve with plenty of white—or perhaps glutinous—rice.
Serving size predicated on being one of several dishes.