- 1 pound flank or skirt steak, sliced against the grain
- 1 teaspoon canola oil
- 2 teaspoons kosher salt
- 1/4 cup cornstarch
- Oil for stir-frying
- 1/4 cup spicy chili crisp sauce
- 6 green onions, chopped
- Toasted sesame seeds, to garnish
Combine salt, oil and steak in a resealable plastic bag and let marinate for 10 minutes. Add cornstarch and shake to coat completely.
Heat oil in a skillet over medium heat. Add beef and fry on both sides until golden brown and crisp.
Add spicy chili crisp sauce and green onions and stir until beef is nicely coated.
Garnish with sesame seeds and serve over white rice.