Step 1

Thinly slice beef against the grain on an angle into 0.75 cm thick pieces and 2 inches in length. Do not slice any thinner. Tip: To thinly slice beef, freeze it for 45-60 minutes so the exterior becomes hardened and use a sharp knife to slice it.

Step 2

Marinate beef strips with Marinade ingredients and set aside.

Step 3

In a small bowl, combine Sauce ingredients.

Step 4

On a large plate or in a large bowl, add cornstarch and generously dredge beef slices into starch until well coated. Transfer coated pieces onto a large plate. Repeat this process until all your beef is coated.

Step 5

In a large skillet on medium heat, add and heat vegetable oil. Check if oil is hot by inserting a wooden chopstick and look for bubbles.

Step 6

Once oil is hot, fry beef in a single layer in batches 1 minute on each side until slightly crispy. Important: Immediately spread beef apart to prevent sticking. Fry in 2-3 batches to prevent overcrowding.

Step 7

Remove cooked beef from oil and set aside on a large plate or baking tray lined with paper towels to absorb excess oil. Discard excess oil leaving 1 tsp in the pan.

Step 8

Over low heat, sauté ginger, garlic, red chili for 10 seconds.

Step 9

Pour in sauce to reduce and thicken.

Step 10

Once thick, add beef and mix to coat evenly. Garnish with green onions.

Step 11

Remove off heat. Optionally garnish with sesame seeds. Enjoy!