Sauce:
2 tsp vegetable oil
¾ cup brown sugar
1 tsp chopped ginger
1 tbsp chopped garlic
½ cup soy sauce
½ cup water
Mix all ingredients in a small saucepan over medium heat. Bring to a simmer and let the sauce thicken slightly. Remove from heat and set aside.
Steak:
1 cup vegetable oil
1 lb flank steak
2 green onions chopped
¼ cup corn starch
Slice flank steak against grain into ½-inch strips. Put corn starch and steak in ziploc bag and shake to dredge. Place in fridge for a few minutes to set while you prepare the saute pan. Heat oil in a large skillet or wok. Add the beef to the oil and cook for 2-3 minutes per side until brown and cooked through. Remove beef and set aside. Pour out oil from skillet and return to heat. Add beef and sauce and saute for 3-4 minutes. Add the green onions and saute for one minute. Serve over cooked white rice and garnish with some chopped green onions.
