- 1 pounds flank steak, thinly sliced
- 1 tablespoons dark soy sauce
- 1 tablespoons light soy sauce
- 3/ 4 teaspoons salt
- 1/ 2 teaspoons black pepper
- 1/ 2 teaspoons water
- 2 tablespoons cornstarch
- 1/ 2 cups water
- 1/ 2 tablespoons soy sauce
- 2 tablespoons oil
- 1 teaspoons ginger, minced
- 1 teaspoons garlic, minced
- 1 tablespoons black bean paste
- 2 ounces steak tomatoes
Get started by mixing together the thinly sliced flank steak, dark soy sauce, light soy sauce, salt, pepper, and water together in a bowl. Set aside.
In another bowl combine the cornstarch, water, and soy sauce. Set aside.
Bring a wok or large skillet to high heat with the 2 tablespoons of oil. Once you see little whisps of smoke drop in the minced garlic and minced ginger. Toss it around for just a second.
Next add in the meat and make sure to have the meat in a nice and thin layer. You don't want it to steam you want it to fry. If you have to cook it in batches, do it. Leave it cook on one side for about 5 minutes. You should see the meat slowly start to become cook. Flip it to the other side and let it cook for 1 minute before you add in the black bean paste. Mix everything together.
Now add in your tomatoes and continue cooking with the lid on for another minute.
Once the minute is up, pour in the cornstarch slurry and let it thicken up. this should take about 2 minutes. Now you can shut the flame off, scoop everything, and serve over hot rice!