Ingredients
Scale
- 1.5 lbs flank steak, thinly sliced against the grain
- 3 large jalapeños, thinly sliced (seeds optional for increased heat)
- 1/2 cup low sodium soy sauce
- 1/4 cup packed light brown sugar
- 4 cloves garlic, minced
- 2 tablespoons rice vinegar
- 2 tablespoons vegetable oil, divided
- 1 teaspoon cornstarch dissolved in 2 tablespoons cold water (cornstarch slurry)
Instructions
- Step 1: In a small bowl, whisk together the soy sauce, brown sugar, minced garlic, and rice vinegar until the sugar is dissolved. Set aside. Prepare the cornstarch slurry and ensure the beef and jalapeños are thinly sliced.
- Step 2: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the thinly sliced beef and stir-fry for 2-3 minutes until browned but not fully cooked through. Remove the beef from the skillet and set aside.
- Step 3: Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the sliced jalapeños and sauté for 2-3 minutes until they begin to soften. Pour the prepared sauce mixture into the pan and bring it to a simmer.
- Step 4: Once the sauce is simmering, whisk the cornstarch slurry again and pour it into the sauce. Stir constantly for about 1 minute until the sauce thickens and becomes glossy.
- Step 5: Return the seared beef to the skillet. Toss the beef gently to coat thoroughly with the sweet jalapeno sauce. Cook for one final minute until the beef is heated through and the sauce clings to the meat.
- Step 6: Serve immediately over steamed rice or noodles.
Notes
- Store any cooled leftovers in a sealed container in the refrigerator for up to three days; the sauce will naturally thicken once chilled, but it will relax beautifully upon reheating.
- If reheating leftovers, use a skillet on low heat and add a splash of water or broth to help the sticky, cornstarch-based sauce return to a glossy, pourable consistency without drying the meat.
- To boost the presentation and add a necessary cooling crunch, garnish heavily with toasted sesame seeds and thinly sliced scallions or fresh cilantro immediately before serving.
- Ensure you slice the flank steak truly thin and strictly against the grain—this is the secret to keeping the quick-cooked meat wonderfully tender, not chewy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American