Ginger and Garlic Beef Stir Fry

Prep Time 25

Cook Time 10

Total Time 35

2 tablespoons corn starch
1 tablespoon grated fresh ginger ¼ teaspoon ground ginger, or 3 cubes of frozen ginger, thawed
¼ cup regular or low-sodium soy sauce
2 teaspoons sugar
2 teaspoons sriracha
2 tablespoons corn starch
3 tablespoons mirin or ½ teaspoon sugar added to 3 tablespoons of white wine
3 tablespoons grated fresh ginger ¾ teaspoon ground ginger, or 9 cubes of frozen ginger, thawed
3 garlic cloves finely minced
⅓ cup regular or low-sodium soy sauce
2 tablespoons unseasoned rice wine vinegar
2 teaspoons sugar
3 pounds rib eye or shoulder top blade cut across the grain into thin 1-inch wide strips
3 tablespoons peanut oil
12 scallions thinly sliced
Garnish: white and black sesame seeds

Ginger Sriracha Sauce:
In a small bowl, whisk cornstarch, ginger, soy sauce, sugar, and sriracha. Set aside.
Beef:
Make the marinade by whisking cornstarch, mirin, ginger, garlic, sesame oil, soy sauce, vinegar, and sugar together in a large bowl.
Add beef to the cornstarch-mirin mixture and toss. Set aside to marinate at room temperature for 20 minutes. Or cover and refrigerate for at least 4 hours or overnight.
Heat a wok or large sauté pan over very high heat. Strain meat from marinade.
Add peanut oil to the wok or pan and stir fry meat, in small batches, for 1 to 2 minutes, until just browned on the outside. Don’t overcook, meat will continue to cook while resting. Transfer meat from wok or pan and place on a plate.
Add ginger-sriracha sauce and scallions and add all the meat back to the pan. Stir to coat. Transfer to a shallow pan or platter and garnish with sesame seeds. Serve with Quick Shiitake Lo Mein, and Chinese Long Beans.