Sauce
3 tbsp shoyu
3 tbsp honey
1.5 tbsp oyster sauce
2 tbsp chinese cooking wine
2 tbsp water
1 tsp sriracha
1/2 tsp black pepper
small amount of cornstarch slurry
veggie oil
2 garlic cloves, minced
1 onion, sliced
1 lb flank steak, sliced thin
green onion, diced
Combine all the sauce ingredients, whisk well and set aside.
Heat pan to med-high, add oil. Once hot, add garlic and onion. Saute for a couple minutes, try not to burn.
Add the steak and cook mostly through.
Remove all into a bowl. Re-whisk the sauce to ensure fully mixed, put in pan. Bring to a boil and then whisk in some cornstarch slurry to thicken slightly.
Add the steak, onion, garlic mix to sauce and thoroughly mix together to re-heat. Toss in the green onion.
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