This sweet and spicy beef dish was popularized by Chinese American restaurants.
SERVES4 to 6
WHY THIS RECIPE WORKS
We began by freezing the beef—flap meat worked best—to make for easier slicing. We then sliced the beef 1/8 inch thick and quickly fried it in peanut (or vegetable) oil. We let the sauce—made up of water, brown sugar, and soy sauce—cook dow... Read More