pound flank steak
cup corn starch
cup canola oil
teaspoons fresh ginger, minced
tablespoon garlic, minced
cup low-sodium soy sauce
cup dark brown sugar
stalks scallions (green parts only), cut into 2 inch pieces
Directions: Slice the flank steak against the grain into strips approximately 1 inch wide by 2 inches long. Place steak pieces in a Ziploc bag and add the corn starch. Mix the steak around inside the bag to make sure that each piece is fully coated.
Add the canola oil to a large frying pan and heat on medium high heat. Add the steak to the pan, shaking off any excess corn starch. Cook on each side for 1 minute. Do not overcrowd the pan. You want to get a good sear on the steak and if you crowd the pan your steak with steam instead of sear. When the steak is done cooking remove it from the pan.
Add the ginger and garlic to the pan and sauté for 10-15 seconds. Add the soy sauce, water and dark brown sugar to the pan and let it come to a boil. Add the steak back in and let the sauce thicken for 20-30 seconds. The corn starch used on the steak should thicken the sauce, but if you find it isn't thickening enough, you can add 1 tablespoon of corn starch to 1 tablespoon of cold water, stir to dissolve the corn starch, and add it to the pan. Add the scallions, stir to combine everything, and cook for a final 20-30 seconds. Serve immediately.