From “The Complete Cooking for Two Cookbook” by America’s Test Kitchen
- 1 pound sirloin steak tips, trimmed and cut into 2 inch pieces
- 1 tablespoon vegetable oil
- 1/4 cup sugar
- 2 tablespoons soy sauce
- 1 tablespoon mirin, sweet sherry, or dry white wine
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1/4 teaspoon cornstarch
- 2 scallions, sliced thin
Pat beef dry with paper towels and season with pepper. Heat oil in 10-inch skillet over medium-high heat until just smoking. Add beef and cook until well browned on all sides and meat registers 120 to 125 degrees (for medium-rare), 5 to 7 minutes; transfer to plate and tent loosely with aluminum foil. Pour off fat from skillet.
Meanwhile, whisk sugar, soy sauce, mirin, ginger, garlic, cornstarch, and pepper flakes together in bowl. Add soy sauce mixture to now-empty skillet, bring to simmer, and cook, stirring occasionally, until sauce is thick and glossy, about 2 minutes. Stir in any accumulated meat juices and simmer for 30 seconds. Return browned steak tips to skillet and turn to coat with sauce. Sprinkle with scallions and serve.
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