INGREDIENTS

• 1-2 teaspoons minced ginger

• 1 tablespoon minced garlic

• 1/2 cup soy sauce

• 1/2 cup water

• 3/4 cup dark brown sugar

• 1 cup Vegetable oil

• 1 1/2 pounds flank steak

• 1/2 cup cornstarch

• 1/4 teaspoon red pepper flakes, optional

• 1 bunch green onions, cut on diagonal into 2-inch pieces

INSTRUCTIONS

• Make the sauce. Heat 1 tablespoon Vegetable oil in a medium saucepan over medium heat. Add ginger and garlic and stir for 30 seconds.

• Add soy sauce, water, and brown sugar. Bring to a boil and simmer until thickened some, 10 to 15 minutes.

• Slice flank steak against the grain into 1/4-inch slices with the knife held at a 45 degree angle. Some of the really long pieces I cut in half to make them more bite-sized.

• Toss flank steak with cornstarch and let sit 10 to 15 minutes.

• Heat 1 cup Vegetable oil in a large pan over medium-high heat.

• Add beef (I cooked it in 2 batches) and cook 2-3 minutes, until brown and crispy, flipping pieces over to cook both sides.

• Remove meat with a slotted spoon and discard cooking oil. Place meat back in pan along with sauce and cook over medium heat for 1 minute, stirring to coat meat.

• Add red pepper flakes and green onions and remove from heat.

• Serve over rice.