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Crispy strips of beef in a glossy sweet soy sauce with plenty of scallions. A takeout favourite made at home.
Slice the 500 g beef against the grain into thin strips and toss them in the cornstarch until lightly coated.
Heat the 60 ml vegetable oil in a wok over high heat. Fry the beef in two batches for 2 to 3 minutes each until the edges are crisp and browned, then lift it out.
Pour off most of the oil. Add the sesame oil, the 15 g garlic and the ginger and cook for 30 seconds, then add the 60 ml soy sauce, the 40 g brown sugar and a splash of water and simmer for 2 to 3 minutes into a glossy dark sauce.
Return the beef and toss for 1 to 2 minutes until coated, adding the sliced scallions at the end.
Serve straight away over the white rice.
