This recipe is an easy way to make your favorite Chinese takeout dish at home. Flank steak is dredged in cornstarch and seared in batches in a large skillet. Fresh ginger and garlic start the sauce. Soy sauce, brown sugar and water are added and cooked until thick. The seared steak is added to the sauce to finish cooking and topped with green onions.
I double the sauce, so I use 1 tbsp + 1 tsp fresh ginger, 2 tbsp garlic, ⅔ cup soy sauce, ⅔ cup water, 1 cup brown sugar and 8 scallions. Extra sauce is even better if you are serving it over cooked white rice. If the sauce is too thin, make sure to make the slurry (the cornstarch and water mixture) in a separate cup or bowl then pour it into the sauce. If you do not dissolve the cornstarch in the water first, you will have cornstarch lumps in the sauce.