Ingredients:
2 tsp vegetable oil
½ tsp minced ginger
1 Tbs chopped garlic
½ cup soy sauce
½ cup water
¾ cup dark brown sugar
1 cup vegetable oil
1 lb flank steak
¼ cup cornstarch
2 large green onions
Directions:
-Heat 2 tsp of vegetable in a medium saucepan over med/low heat. Don't get the oil too hot or you'll get a major spatter when adding the other liquids.
-Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
-Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2 to 3 minutes or until the sauce thickens. Remove it from the heat.
-Slice the flank steak against the grain into ¼" thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
-Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.
-As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking.
-Add the beef to the oil and saute for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly.
-After a couple minutes, use a large slotted spoon or a spider to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
-Put the pan back over the heat, dump the meat back into it and simmer for one minute.
-Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate. -Leave the excess sauce behind in the pan.
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