2lb fajita meat strips
½ cup soy sauce
1/3 cup corn starch
2 tablespoons vegetable oil
3 cloves garlic, crushed
1 tablespoon ginger, crushed
½ cup beef broth
1/3 cup brown sugar
1 bunch scallions cut into 2 inch pieces
1 tablespoon sesame seeds
4 cups cooked white or jasmine rice
- Combine the soy sauce and corn starch in a large bowl, then add the beef strips. Toss to ensure all the strips are well coated, then return to the fridge to marinade for 15-30 minutes.
- Place a skillet over high heat, then add the oil, garlic and ginger. Fry, stirring frequently, until the aromatics begin to brown, about 2-3 minutes.
- Add the beef strips and cook for 3-5 minutes, stirring occasionally.
- Add the brown sugar and beef broth, and cook a further 3-5 minutes longer while stirring. The sauce should reduce down to coat the beef strips and not be too runny. If the sauce is not reduced enough, cook 1-2 minutes longer.
- Stir in the scallions and cook for 1 further minute. Taste the sauce and add any extra salt if necessary.
- Split the rice into 4 bowls, then pile the beef on top of each one. Finish with a sprinkle of sesame seeds then serve.
- If you want more tender beef, substitute the fajita meat for thinly slices strip steak
- These cook times are based on full blood wagyu beef. Should you choose to use regular beef, you may need to cook a few minutes longer.