PUBLISHED FEBRUARY/MARCH 2017
This sweet and spicy beef dish was popularized by Chinese American restaurants.
WHY THIS RECIPE WORKS
We began by freezing the beef—flap meat worked best—to make for easier slicing. We then sliced the beef 1/8 inch thick and quickly fried it in peanut (or vegetable) oil. We let the sauce—made up of water, brown sugar, and soy sauce—cook dow...