Ingredients

Marinade

• 1 Tablespoon cornstarch, dissolved in 2 Tablespoons of cold water
• 1 Tablespoon soy sauce or tamari
• 1 teaspoon oyster sauce
• 1 teaspoon baking soda
• ¼ teaspoon white pepper
• 1 clove garlic, minced

Protein

• 1 ¼ lbs NY strip steaks, about 1 inch thick

Sauce

• ¼ cup warm water
• ¼ cup soy sauce or tamari
• ¼ cup brown sugar
• 1 Tablespoon freshly grated ginger
• 2 teaspoons chili garlic sauce
• 1 teaspoon oyster sauce

Cooking

• 1–2 Tablespoons cornstarch
• 3–5 Tablespoons neutral oil
• ½ red onion, thinly sliced
• 4–5 green onion tops, cut into 1-inch pieces on the bias

Other

• 3 cups cooked rice
• 1 Tablespoon toasted sesame seeds

Instructions

In a small bowl, combine all marinade ingredients and stir well to blend. Trim the steaks and thinly slice against the grain into 2-inch pieces. Place the steak pieces into a resealable bag with the marinade and toss to coat evenly. Refrigerate for about an hour.

Meanwhile, combine all sauce ingredients in a small bowl and whisk until fully combined. Set aside.

Remove the marinated meat and lay it in a single layer on a small sheet pan or plate. Lightly sprinkle both sides with cornstarch. Heat a wok or skillet over medium-high heat. Add enough oil to completely coat the bottom of the pan. Working in batches, quickly fry the beef for about 50–60 seconds on each side, then transfer to a plate. Repeat with the remaining beef, adding a little more oil as necessary.

Once the beef is cooked, add the red onion to the pan and stir-fry for 1–2 minutes. Return the steak to the pan along with any juices from the plate. Carefully pour in the premixed sauce, bring it to a simmer, and stir until slightly thickened. Remove from heat and stir in the green onion pieces.

Search for Asian Steamed Rice on the Culinary Scene and prepare rice.

Place the rice on a serving platter and top with the beef and onion mixture. Garnish with sesame seeds.