1 lb flank or sirloin steak, thinly sliced crosswise
1/4 cup cornstarch
3 tbsp canola oil
1/2 teaspoon grated ginger
3 cloves chopped garlic
1/2 cup water
1/2 cup soy sauce
1/2 cup brown sugar
3/4 teaspoon of red pepper flakes (adjust to change heat)
green onions, for garnish
After slicing the steak thinly, pat dry with a paper towel. Put cornstarch in a large Ziploc bag and add the steak pieces. Toss to coat. If needed, place beef slices in a strainer and shake off excess corn starch.
Heat wok to medium high and add the oil to the wok. Add the beef and cook, stirring until it is all browned.
While meat is cooking, combine ginger, garlic, water, soy sauce, brown sugar and red pepper flakes in a bowl.
When meat is sufficiently browned, pour the sauce back into the wok and let it cook along with the meat.
The longer it cooks, the thicker it will become. Turn off heat when desired thickness is reached.
Serve over rice or quinoa and top with green onions.