2lbsflank steakor beef tenderloin, flap meat/sirloin tip sliced across the grain into ¼” thin pieces
1 1/3cupsJasmine riceuncooked
2Tbsppeanut oil for frying; or any other cooking oil
1inchfresh gingerpeeled and minced
5green onionscut on the diagonal into 1-inch pieces
For the marinade:
2Tbspdark soy sauce
4Tbsplow sodium soy sauce
2TbspShaoxing rice wineor sherry
4tsphoneyor white sugar
1tspsea or kosher saltplus more to taste
Add all of the ingredients for the marinade to a medium bowl and whisk. Add the sliced beef and mix. Set aside and let marinate for about 15-20 minutes at room temperature.
Meanwhile, cook the 1 1/3 cups of jasmine rice. This will give you 4 cups of cooked rice.
Heat 2 tablespoons of oil in a wok or a large skillet over medium-high heat. Transfer the beef to the wok, squeezing the excess sauce out into the bowl and reserving it for later. Stir-fry the beef until just done about 4-5 minutes.
Add the garlic and ginger and continue cooking for another minute.
Add the remaining sauce and the green onions, and stir fry for another minute, until the liquid begins to bubble. Remove the wok from heat.