2 lbs. flank steak, trimmed, and sliced against the grain into 1/4" slices
2 tsp. baking soda
1 tbsp. fresh lemon juice (juice of about 1/2 lemon)
1 tbsp. vegetable oil
2 tbsp. cornstarch
1 tbsp. rice wine
2 tbsp. soy sauce
1 cup water
4 tbsp. soy sauce
1/4 cup light (low sodium) soy sauce
3 tbsp. brown sugar
2 tsp. cornstarch
1 tbsp. minced fresh ginger
3 cloves garlic, finely minced
5-6 whole small dried red chiles (I use Japanese dried chiles)
1 bunch scallions, sliced along the bias (diagonal) into 1" pieces
1. Slice the flank steak thinly across the grain into 1/4" slices and place into a bowl. Sprinkle with 2 tsp. baking soda, mix well to combine, cover with plastic wrap, and let sit 15-20 minutes.
2. Pour cool water over the beef to cover about 1-2" over, and stir in 1 tbsp. fresh lemon juice. Let sit for 1-2 minutes (this will neutralize the alkaline, slightly bitter aftertaste of the baking soda in the beef).
3. Pour the beef into a colander and rinse under cool tap water. Pour the beef into a bowl and pat dry with paper towels.
4. Add the marinade ingredients to the beef, stir well, cover, and place in the refrigerator to marinate at least 1 hour.
5. In the meantime, combine all the sauce ingredients together in a bowl or measuring cup; set aside.
6. Heat 1 cup of oil in a wok or large saute pan over high heat and add the marinated beef in 3 or more batches, so as not to overcrowd the pan (overcrowding lowers the oil temperature quickly and you'll end up with soggy, oily beef). Cook the beef about 30 second each side, turning over with a slotted spoon or spatula. Remove the beef to a paper towel-lined plate to let drain. Repeat with the remaining beef.
7. Remove all but 1 tbsp. oil from the same pan. Heat over medium-high heat and add the minced ginger, garlic, and whole red chiles. Saute for a few seconds until fragrant then add the sauce. Bring the sauce back up to a boil and cook for about 10 seconds or until the sauce has started to thicken.
8. Stir in the beef, bring back up to a boil, then turn off the heat.
9. Stir in the sliced scallions and plate the dish. Serve with or over steamed white rice.