This recipe comes together easily and is packed with flavor! I honestly think it is just as good, if not better than PF Changs! Yum!

Scale

1 pound shaved beef (thinly sliced flank or skirt steak)

1 teaspoon vegetable oil, plus 1/3 cup for frying (I use avocado oil)

1 Tablespoon cornstarch, plus 1/4 cup, divided

2 Tablespoon brown sugar

1/4 cup hot water, or beef broth

1/4 cup soy sauce

1/2 teaspoon ginger, minced

2 cloves garlic, chopped

pinch of red pepper flakes

1 Tablespoon cornstarch, mixed with 1 Tablespoon water to make a slurry

2 scallions (green onions), cut in 1 inch diagonal piece

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Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Marinate for 1 hour. The beef should still be quite moist after it has marinated. If it looks too dry, add a tablespoon of water to it.
Next, dredge the marinated beef slices in the remaining 1/4 cup of cornstarch until lightly coated.
In a small bowl, mix brown sugar and hot water (or beef broth) until the sugar is dissolved. Mix in 1/4 cup soy sauce.
Heat 1/3 cup avocado oil in the pan over high heat. Just before the oil starts to smoke, spread the shaved steak pieces evenly in the wok or large pan, and sear for 1 minute. Turn over and let the other side sear for another 30 seconds. Remove to a sheet pan. Tilt it slightly to let the oil drain to one side. The beef should be seared with a crusty coating.
Drain the oil from the pan, leaving 1 tablespoon behind, and turn the heat to medium-high. Add the ginger and pepper flakes, if using. After about 15 seconds, add the garlic. Stir for another 10 seconds and add the premixed sauce.
Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch slurry mixture. Cook until the sauce has thickened enough to coat the back of a spoon.
Add the beef and scallions and toss everything together for another 30 seconds. There should be almost no liquid, as the sauce should be clinging to the beef. If you still have sauce, increase the heat slightly and stir until thickened. Serve with steamed rice and a sprinkle of sesame seeds!