Preparation:

~ Slice the flank steak into 1/4” thin slices, across the grain of the meat.

~Add steak into a medium sized Bowl; sprinkle on 1/3 Cup cornstarch, mixing until steak is covered on all sides.

~Place 1 tablespoon oil in a large pan or skillet over medium-high heat. Cook the beef, until browned on both sides. *Work in 2 batches if working with a smaller pan, add more oil if needed.

~In a small bowl whisk together the soy sauce, water, brown sugar, and cornstarch slurry. *Mix slurry separate before adding to the mixture.

~In the same large pan; turn the heat to medium, add garlic and sauté for 20 seconds.

~Add sauce mixture and bring to a simmer. Cook, stirring, until slightly thickened, about 2 minutes.

~Return beef to the pan with the sauce and toss to combine. Cook for 1-2 more minutes until warmed through.

~Add green onions.

Serve warm with a side of Beef Rice.

Rice:

~ Add 1 TBSP of Butter and 1 Cup of rinsed Rice to a small pot over medium heat; Stirring occasionally to prevent burning, cook for 5 minutes.

~ Add 2 Cups of Beef Broth; cover, bring to a boil, lower heat and cook for 15 min covered.

~Fluff rice with a fork.

Serve Warm.

Enjoy!