(1lternative thickeners: arrowroot or barley flour)
(ground, for marinade)
(1 slice peeled, grated for marinade + 2 slices for main dish)
Green onion, scallion, ramp
(cut on a diagonal, 1/2-inch apart, including the greens)
Hot pepper (chili) flakes
Red chili pepper (also chile or chilli)
(red, seeded, sliced)
Soy sauce, low sodium
Apple cider vinegar
Slice the steak first crosswise in 1/2-inch thick slices. Then cut each slice lengthwise into strips.
In a medium bowl, whisk together the marinade ingredients; the soy sauce, vinegar, grated ginger, honey, red chile flakes, and cumin. Mix the beef in with the marinade to coat and let it sit for at least 30 minutes.
In a small bowl, mix the corn starch (or arrowroot flour) with 2 tablespoons of cold water to make a slurry.
Heat the oil in a wok, or a large saucepan, over high heat until it is nearly smoking. Separate beef into two batches. Cook the first batch until just browned on the outside, about 1 minute. Set the first batch aside. Cook the next batch, add a little oil if pan is completely dry. Set second batch aside.
Put the chiles and garlic into the pan and stir-fry 30-45 seconds. Add the ginger and cook for 30-45 seconds more. Add the beef back to the pan. Add the cornstarch slurry. Add the green onions and mix everything together. Cook for 1 minute.
Turn the heat off and mix in the cilantro. Serve at once.