1-Start by mixing your beef with the marinade: combine 8 oz of sliced beef with 1 tsp soy sauce, 1 tsp cornstarch, and 1 tsp vegetable oil. Let it sit for at least 10 minutes to soak up those flavors.

2-Next, whip up the sauce in a bowl by mixing 2 tsp cornstarch with 1/4 cup water, then stir in 2 tbsp soy sauce, 1/4 cup chicken broth, 1 1/2 tbsp Chinese cooking wine or dry sherry, and 3 tbsp brown sugar. This mix will turn into that glossy, sticky coating we all love.

3-Now for the crispy part: lightly coat the marinated beef in 1/4 cup cornstarch. Heat 1/4 cup vegetable oil in a wok or saucepan over medium-high heat. Fry half the beef until it’s golden and crispy, about 45 seconds per side, then drain on paper towels. Do the same with the rest.

4-Pour out most of the oil, leaving about 1 tablespoon. Sauté 1/2 tsp minced ginger and 2 crushed garlic cloves quickly so they don’t burn. Add your sauce mixture and let it simmer for 1 1/2 minutes until it’s thick and shiny.

5-Toss the fried beef and 2 scallions back into the pan, stir to coat everything, and cook for another 30 seconds. Serve it right away with rice or something light if you’re watching carbs. It’s that simple, and you’ll have a meal ready in about 25 minutes total.