Flank steak (500grams, cut thin AGAINST THE GRAIN)

2 tbsp corn starch

1/4 cup vegetable oil (I use canola)

2 inch piece of peeled ginger, smashed and minced

3 garlic cloves: smashed and minced

1/3 cup soy sauce

1/4 cup water

1/2 cup brown sugar (dark if possible)

4 green onions, JUST the green portions cut into 5 cm strips

OPTIONAL GARNISH

Green onion tips sliced fine

Sesame seeds

Sesame oil

Coat the sliced flank steak in Cornstarch (best to use a bag like a Ziploc, so you make sure every piece gets well coated. Add more cornstarch if needs be!)

Heat the oil in a wok (preferred) or large frying pan, on medium high (or 7) until pan sizzles.

Shake the beef pieces for any excess cornstarch, then cook for one minute per side. (Get a good sear here.)

Remove beef and rest.

Add garlic and garlic to the pan, cook for around 20 seconds stirring frequently. Add sugar, water and soy sauce, stir well then bring to a boil.

Add the flank steak strips back to the sauce and stir a few times, allow to cook for about 30 seconds (sauce should thicken, thanks to the cornstarch we used earlier!)

Toss in your green onions and allow them to wilt slightly for about 30-60 seconds, depending on your preferred look.

OPTIONAL GARNISH:

Add green onions, sesame seeds and a light drizzle of sesame oil.

Serve as is, or over rice or rice noodles!