Ingredients

• 1 lb. flank steak
• 2 tbsp vegetable oil
• 2 tsp Mirin
• 1 tsp soy sauce
• 1 tbsp cornstarch
• 1 tbsp water
• 1/4 tsp baking soda
• 3/4 cup vegetable oil
• bowl of cornstarch

• 6 scallion bunches, diced(separate green tops & whites)
• 8 red chilies
• 1 tsp ginger
• 1 tsp dark soy sauce with Tamari
• 1/4 cup soy sauce
• 3/4 cup hot water
• 1/4 cup light brown sugar
• 3 cloves garlic, minced
• 1.5 tbsp cornstarch
• 1/2 cup water

Method

1. freeze meat for 30 minutes, cut into quarter inch pieces AGAINST the grain, then put in a bowl
2. put in 2 tbsp of vegetable oil, Mirin, soy, cornstarch, water, and baking powder, then mix
3. cover the bowl and put in the fridge for 20-30 minutes
4. pour 3/4 cup vegetable oil into a wok or a large skillet, then heat it on the stove
5. coat each meat strip with the cornstarch, then fry it in oil for 1-2 minutes. cook in small batches
6. place the meat on a paper towel and let it sit
7. leave about 1 tbsp of oil in the skillet and put in garlic and chili peppers, then cook for about 20 seconds
8. put in the Tamari and soy sauces, and turn stove down to medium high
9. add water, brown sugar, ginger, and the white parts of the scallions (save green tops for end)
10. stir and cook for for a couple minutes
11. mix 1.5 tbsp of cornstarch and 1/2 cup of water in a glass and slowly drizzle in some while stirring. Keep doing this until it is thick enough to your liking
12. put in meat and stir and cook until the meat is completely coated and most of the liquid is absorbed
13. add the green tops of the scallions for the last 30 seconds
14. serve in a plate with rice and enjoy!