1 lb flank steak, thinly sliced against the grain
2 tbsp cornstarch
2 tbsp vegetable oil
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup water
1 tbsp hoisin sauce
1/2 tsp red pepper flakes
2 green onions, sliced
1 tbsp sesame oil
Toss the sliced beef with cornstarch until evenly coated
Heat vegetable oil in a skillet or wok over medium-high heat
Cook the beef in batches until browned and crisp, then remove
Add garlic and ginger to the pan and cook briefly
Stir in soy sauce, brown sugar, water, hoisin sauce, and red pepper flakes
Simmer until the sauce thickens slightly
Return the beef to the pan and toss to coat
Add green onions and sesame oil
Serve hot over rice