1 lb thinly cut steak (i prefer flank for this)
it needs to be sliced rather thin, a few centrimeters or so thick.
marinate the beef in egg. add 2 teaspoons of oil and 1 table spoon of cornstarch to egg in marinade..
to cook you will need
12 or so ounces of oil to fry.
1 tablespoon of oil to later stir fry.
3 oz of sweet ginger soy sauce
1/2 tablespoon of minced garlic
green part scallions (white part removed and saved for other use)
1/3 cup white sugar
Fry beef in hot oil (350-400 degrees) hotter the better. cook until edges become crispy. do not overcook the beef.
remove oil, wipe wok clean.
necklace in 1 tablespoon of oil, add garlic (1 tablespoon minced) and immediately after add sweet ginger soy sauce (if you cant find this, add sugar to soy sauce with chicken stock or water to cut the saltiness) reserve 1/3 cup of sugar and set aside, I will explain later.
add the sweet ginger soy to the garlic IMMEDIATELY or your garlic will burn and ruin the dish. once the sauce bubbles, now incorperate the beef. stir fry and as you stir pour the sugar around the beef as to carmelize the sauce.
it should get very smokey and thats OK. Just make sure you only stir fry for 1-3 minutes. When beef is coated , just before removing from wok add the GPO (green part onion). Plate and serve immediately.