Mongolian Beef

2 tsp vegetable oil
1/2 tsp minced ginger
1 Tbls chopped garlic
1/2 c soy sauce
1/2 c water
3/4 c brown sugar

1 c vegetable oil
1 lb flank steak
1/4 c cornstarch
2 large green onions

Make sauce by heating 2 tsp of oil in medium saucepan over medium-low heat.   Add ginger and garlic to pan and quickly add soy sauce and water.   Dissolve brown sugar in sauce, then raise the heat to medium and boil the sauce for 2-3 minutes until sauce thickens.  Remove from heat.
Slice steak agains the grain into 1/4" thick slices.   Dip the steak pieces into cornstarch and apply a thin dusting to both sides of meat.    Let beef sit for 10 min to allow cornstarch to stick.
Heat 1 c oil in wok over medium heat.  Add beef to oil and saute for 2 min.   Drain meat on paper towel.  Drain oil from wok.   Return meat to wok and let heat for 1-2 minutes, then add sauce and then add the green onions and cook for one minute.    Remove meat from sauce with slotted spoons.