People love this American Chinese restaurant dish. But could we find a way to make it from scratch at home?
Why This Recipe Works
We brought this well-known Chinese restaurant dish into our kitchen by streamlining the cooking method and simplifying the approach. 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 down for a few minutes, resulting in a balanced sweet and salty glaze that perfectly coated each piece of meat.
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