Pour 2 teaspoons of oil into a medium saucepan over medium/low heat.

Add minced garlic and ginger stirring with a whisk.

Add the soy sauce and water.

Dissolve the brown sugar into the liquid and bring to a boil for about 5 minutes.

The sauce will still be fairly runny when it's done boiling, that's ok.

Remove it from the heat.

Slice the flank steak in 1/4 inch slices at a 45 degree angle against the grain into bite size pieces. (I had my butcher do this - easy peasy! My butcher is awesome.)

Dip the steak pieces into the cornstarch to apply a thin layer of dusting to the steak.

Let that sit for about 10 minutes.

As the beef sits, heat one cup of oil in your pan.

If you don't have a wok (I don't as you can see from the pictures) use a little more oil.

I used about a cup and a half - just enough to almost cover the meat.

The beef will begin to brown on the edges. That's good.

Stir the meat around a bit and after a couple minutes remove the beef from the oil with a slotted spoon into a bowl lined with paper towels and pour the oil out into a bowl or something that it won't melt.

Put the pan back over med heat and put meat back in, browning for a minute or so.

Add the sauce to this pan and the green onions.

Serve over rice. Enjoy!