Ingredients
2 teaspoons vegetable oil
1 tablespoon garlic, minced
1/2 teaspoon grated fresh ginger root
1/2 cup low sodium soy sauce
1/2 cup water
2 tablespoons brown sugar
1 pound beef flank steak, sliced 1/8 inch thick
1/4 cup cornstarch
1 cup vegetable oil for frying
2 bunches green onions, cut in 1-inch lengths
Directions
1. Place the sliced beef into a bowl and add cornstarch and stir to coating it thoroughly. Allow the beef and cornstarch to sit for 10 minutes.
2. Heat 2 teaspoons of vegetable oil in a saucepan over medium-high heat. Add soy sauce, garlic, ginger, water, and brown sugar, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.
3. Heat the vegetable oil in a deep-sided skillet to 375 F.
4. Place the beef slices into the hot oil, a few at a time. Stir briefly until the edges become crisp and start to brown, about 30 seconds to 1 minute. Remove the beef from the oil and place on paper towels to dry.
5. Pour the oil out of the skillet, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Lightly stir and add the green onions. Bring the mixture to a boil, and cook for about 2 minutes. Serve over white rice.