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Pour 2 teaspoons of oil into a medium saucepan over medium/low heat.
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Add minced garlic and ginger stirring with a whisk.
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Add the soy sauce and water.
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Dissolve the brown sugar into the liquid and bring to a boil for about 5 minutes.
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The sauce will still be fairly runny when it's done boiling, that's ok.
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Remove it from the heat.
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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.)
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Dip the steak pieces into the cornstarch to apply a thin layer of dusting to the steak.
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Let that sit for about 10 minutes.
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As the beef sits, heat one cup of oil in your pan.
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If you don't have a wok (I don't as you can see from the pictures) use a little more oil.
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I used about a cup and a half - just enough to almost cover the meat.
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The beef will begin to brown on the edges. That's good.
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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.
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Put the pan back over med heat and put meat back in, browning for a minute or so.
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Add the sauce to this pan and the green onions.
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Serve over rice. Enjoy!