1 lb flank steak
1/4 cup cornstarch
1 tbsp vegetable oil, divided
1/2 tbsp minced ginger
1 tbsp minced garlic
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
2-3 green onions, sliced on the bias about an inch long
1 lb broccoli, cut into small florets (optional)
Cut the steak into 1/4 to 1/2 slices, cutting against the grain. Place in a large bowl and toss with the cornstarch. Set aside while you prep the veggies. Heat 2 tsp. oil in a deep sided skillet over medium high heat. Cook the meat until browned on all sides, working in batches if necessary. Remove to a clean plate.
Heat remaining oil in pan and add in ginger and garlic. Stir until fragrant, about one minute. Add in soy sauce, water and brown sugar. Scrap off any remaining crunchy beef bits from the bottom of the pan and stir until the brown sugar is dissolved. Add in the broccoli, if using, and cook until tender crisp in the sauce (I steamed mine separately the first time, this saves time and dishes!). Stir in the meat and stir to coat. Serve over rice.