1-Step 1: Toss the 1 pound of thinly sliced flank steak with ⅓ cup cornstarch until well coated. This step tenderizes the meat and helps thicken the sauce later. Set it aside while you work on the sauce.

2-Step 2: In a 10-inch skillet, heat 2 teaspoons of vegetable oil over medium-low heat. Add the ½ teaspoon minced fresh ginger and 4 cloves of finely minced garlic, cooking until fragrant, about one minute. Stir in ½ cup low-sodium soy sauce, ¼ cup water, and ½ cup packed brown sugar. Bring the mixture to a boil and simmer for 3 to 5 minutes until it thickens slightly, then transfer to a bowl.

3-Step 3: Heat 1 tablespoon of oil in a separate pan or wok over medium-high heat. Cook the beef in small batches for about 2 minutes per batch until browned. This keeps the meat tender and prevents it from getting tough.

4-Step 4: Return the cooked beef and sauce to the skillet, heating until hot and bubbly. Remove from heat and mix in the 2 sliced green onions. Serve over rice for a complete meal. The whole process takes about 20 minutes to prepare and 20 minutes to cook, totaling 40 minutes.