AI Meal Planner & Shopper

• 12 ounces beef flank steak
• 1 tablespoon water
• 2 teaspoons cornstarch
• 2 teaspoons shaoxing wine
• 1 teaspoon sesame oil
• 1 teaspoon oyster sauce
• 0.25 teaspoon baking soda
• 0.67 cup hot water
• 3 tablespoons brown sugar
• 2.5 tablespoons light soy sauce
• 1 tablespoon oyster sauce
• 1.5 teaspoons sesame oil
• 0.5 teaspoon rice vinegar
• 1 pinch white pepper
• 0.25 cup cornstarch
• 2.5 tablespoons toasted sesame seeds
• 0.5 cup neutral oil
• 2 cloves garlic
• 1 tablespoon scallions
• 2 teaspoons cornstarch slurry

Steps

1. Combine the sliced beef with the water, cornstarch, Shaoxing wine, sesame oil, oyster sauce, and baking soda; stir well and set aside to marinate for 1 hour (or overnight for convenience).
2. In a medium bowl or measuring cup with a pour spout, stir together the hot water, brown sugar, light soy sauce, oyster sauce, sesame oil, rice vinegar, and white pepper; set the sauce aside.
3. In a shallow dish, stir together the cornstarch and toasted sesame seeds; dredge the marinated beef slices in this mixture until thoroughly coated and shake off excess.
4. Heat neutral oil in a wok or pan over medium-high heat; when a piece of beef sizzles in the oil, place the beef in an even layer and shallow-fry about 1 minute per side to achieve a crusty coating.
5. Transfer the fried beef to a plate or sheet pan in a single layer and do not pile pieces on top of each other so they remain crispy.
6. Let the oil settle, then drain the oil into a heat-proof bowl and wipe the wok/pan clean; add 1 tablespoon oil back to the wok over medium heat and cook the chopped garlic about 15 seconds.
7. Add the prepared sauce to deglaze the wok and bring it to a simmer; add the chopped scallions.
8. Whisk the cornstarch slurry (cornstarch mixed with water) and add it to the simmering sauce; stir until the sauce thickens enough to coat a spoon, thin with a teaspoon or two of hot water if needed, then add the beef and toss until coated. Transfer to a plate and serve with rice.