For the Beef:

1 pound flank steak, sliced against the grain and cut into 1/4 inch cubes

1/8 cup cornstarch

1/2 tablespoon sesame oil

1/2 tablespoon canola or vegetable oil

3 cloves garlic, minced

1 teaspoon ginger, minced

1/2 cup low sodium soy sauce

1/2 cup water

3/4 cup light or dark brown sugar

Oil for frying

Sliced green onions for garnish, if desired

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Prepare the beef: Toss the flank steak cubes in cornstarch until evenly coated. Set aside.
Fry the beef: Heat oil in a skillet or wok over medium-high heat. Fry beef in batches until golden and crispy. Remove from the skillet and set aside.
Make the sauce: In the same skillet, heat sesame oil, add garlic and ginger, and sauté for about 30 seconds. Stir in soy sauce, water, and brown sugar. Simmer for 2-3 minutes until the sauce thickens.
Combine: Return the beef to the skillet, tossing to coat with the sauce. Cook for another 1-2 minutes to allow the flavors to meld.
Serve: Garnish with sliced green onions and serve over rice or noodles.

Vegetarian Option: Replace beef with tofu or tempeh for a plant-based version.

Spicy Version: Add red pepper flakes or fresh chili peppers for extra heat.

Gluten-Free: Ensure soy sauce is gluten-free or substitute with tamari.