Unlike the numbing-hot Sichuan version, this one is savory and sweet, with the classic Japanese flavors of soy, sake and mirin, and comes together even faster, if you can believe it.
2 teaspoons minced garlic 2 scallions, chopped into ¼-inch pieces, dark greens reserved for garnish¼ cup low-sodium chicken stock, dashi, or waterDirections:
Combine the cornstarch and cold water in a small bowl and mix with a fork until homogenous. Set aside.Add the beef and cook, stirring constantly for 1 minute. Add the garlic, ginger, and scallion whites and pale greens and cook, stirring, until fragrant, about 15 seconds.Pour in the cornstarch mixture and cook for 30 seconds, until thickened.Transfer immediately to a serving bowl and sprinkle with the scallion greens.Excerpted from “The Wok: Recipes and Techniques” 2022 by J. Kenji López-Alt. Reproduced by permission of W.W. Norton. All rights reserved.
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