4 stalks scallions , green parts only, cut into 2 inch pieces
Slice the flank steak against the grain (the
grain is the length of the steak) the long way
1/4 inch think pieces and add it to a ziploc bag
with the cornstarch.
Press the steak around in the bag making sure
each piece is fully coated with cornstarch and
leave it to sit.
Add the canola oil to a large frying pan and heat
on medium high heat.
Add the steak, shaking off any excess corn
starch, to the pan in a single layer and cook on
each side for 1 minute.
If you need to cook the steak in batches because
your pan isn't big enough do that rather than
crowding the pan, you want to get a good sear on
the steak and if you crowd the pan your steak
with steam instead of sear.
When the steak is done cooking remove it from the
pan. Add the ginger and garlic to the pan and
sauté for 10-15 seconds.
Add the soy sauce, water and dark brown sugar to
the pan and let it come to a boil.
Add the steak back in and let the sauce thicken
for 20-30 seconds.
The cornstarch we used on the steak should
thicken the sauce, if you find it isn't
thickening enough add 1 tablespoon of cornstarch
to 1 tablespoon of cold water and stir to
dissolve the cornstarch and add it to the pan.
Add the green onions, stir to combine everything,
and cook for a final 20-30 seconds.
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