First appeared in Grainews on 12 July 2022
In this version, I dip strips of flank steak in batter, then shallow panfry them in hot oil. If that sounds too messy or caloric, roast or grill the flank, slice it against the grain, then dress it with the sauce, and garnish. Alternatives include shrimp, dense-textured fish like halibut, chicken, squid, and cauliflower. Reheat leftovers in the oven.
minced or grated fresh ginger
garlic cloves, minced
bell pepper, julienned
stalks of celery, julienned
light soy sauce
packed dark brown sugar
dark soy or kejap manis
rice vinegar or lemon juice
hot chili flakes
roasted sesame oil
beef and batter
flank steak, sliced thinly against the grain
all purpose or gluten-free flour
vegetable oil for the pan
salt and pepper to taste
minced green onions
toasted sesame seeds
Make the sauce by combining all the ingredients. Pour over the vegetables (or use a separate pot) and bring to a quick boil. Set aside.
Preheat oven to 375 F and line a baking sheet with parchment. Pour vegetable oil to a depth of ¾” into a heavy-bottomed wide shallow pot. Heat oil to 350 F over high heat. Season the meat very generously with salt and pepper, then combine remaining ingredients into a batter. Mix well.
Dip one slice of meat at a time into the batter, coating thoroughly. Gently place the meat in the hot oil. Repeat with enough strips to form a single layer in the pan. Cook until very brown, covering the pan with a mesh splash guard, turning the meat at least once with tongs. Use a slotted spoon to frequently remove any debris from the pan.
Transfer the meat to the tray, drizzle sparingly with sauce and keep warm in the oven while you cook the rest of the meat in batches.
Reheat the vegetables and sauce. Pour over the meat, and garnish before serving.
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