1 1/2 lbs. flank steak, sliced very think across the grain
1/3 c. cornstarch
6 scallions, cut in 1-inch pieces
1 1/2 tsp. minced fresh ginger
1 1/2 Tbsp. chopped garlic
3/4 c. low sodium soy sauce
1/3 c. water
3/4 c. dark brown sugar
2 scallions, cut in 1-inch pieces, reserved for garnish
Sprinkle cornstarch over the sliced steak and toss until the pieces are evenly coated. Let sit while you make the sauce. On medium-low heat, cook the ginger, garlic, soy sauce, water, and brown sugar, mixing constantly until the sugar dissolves. Raise the heat and stir until the sauce boils. Remove from heat and set aside.
Cover the bottom of a large frying pan or wok with enough Canola oil to coat and heat over high heat. Once the oil is hot, add the steak and saute it until browned on all sides.
Remove the steak with a slotted spoon and place on paper-towel lined plate.
Remove any leftover oil from the pan, then add the steak, sauce, and scallions. Cook over medium heat for a few more minutes until heated through.
Serve over rice.
Adapted From: Sticky Cook