Perfect for shapeshift form nourishment.

Perfect for shapeshift form nourishment.

Pix’s Note: I do apologize for the horrible, horrible pun, but I’m allowed to be goofy. Also, the cooking directions will look intimidating, but it’s really very simple, I promise. Give them a good read-through before you make it, and you’ll do great!


  • 2 teaspoons vegetable oil (can substitute canola if desired)
  • (optional) 1/2 teaspoon ginger, minced
  • 1 tablespoon garlic, chopped
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3/4 cup dark brown sugar
  • 1 cup vegetable oil for frying
  • 1 lb flank steak
  • 1/4 to 1/2 cup of corn starch
  • 1 medium yellow onion, thinly sliced
  • 2 large green onions


  1. Suggestion: chop/mince/slice your vegetables before you start anything else. It will make it much easier in the long run, and you won’t be rushing to get them cut before they have to be added.
  2. Heat 2 teaspoons vegetable oil in a medium saucepan over med/low heat.
  3. Add garlic (and ginger if used) to the pan
  4. Add soy sauce and water to the pan before garlic scorches (if you can smell the garlic cooking, it’s almost scorching)
  5. Dissolve brown sugar in the sauce
  6. Raise heat to medium and boil sauce for 2-3 minutes or until the sauce thickens.
  7. Remove sauce from heat.
  8. Slice flank steak against the grain into 1/4″ thick bite-size slices – tilt the blade of the knife at about a 45° angle when slicing.
  9. Dip steak pieces into corn starch to apply a thin dusting to both sides of each piece of beef, and place them in a clean bowl.
  10. Let beef sit for 8-10 minutes to allow the corn starch to stick.
  11. Heat 1 cup of oil in a wok or large skillet until hot, but not smoking.
  12. Add beef to the oil and saute for two minutes, or until beef begins to darken on the edges. Remove with tongs or a slotted spoon and place on a paper towel-covered plate or bowl. Note: you don’t need a thorough cook since the beef will be going back on the heat later.
  13. If you will be using the same wok or skillet for cooking, pour out the oil (not down the drain!)
  14. Add meat to the wok/skillet, and allow to cook for 2-3 minutes.
  15. Add yellow onion and saute for one minute.
  16. Add sauce, cook for 2-3 minutes while stirring.
  17. Add green onions, cook for 1 minute while stirring (not too long – keeps the onions green and firm, not brownish and wilted)
  18. Remove beef and onions to a serving plate with a slotted spoon – leave excess sauce in the pan.
  19. Serve with rice or noodles.