2 pressed cloves of garlic
1 tablespoon fresh minced ginger
1/2 cup (low sodium) soy sauce
1/2 cup water
1/2 cup brown sugar
1 lb flank steak, sliced
1/4 cup corn starch
1/2 cup green onions cut into quarters (except 1 tablespoon chopped fine for garnish.)
Butter lettuce, or rice for serving with
In a small saucepan over medium heat, heat 1 tablespoon vegetable oil.
Add garlic and ginger and cook until fragrant, 2 minutes.
Add soy sauce, water, and brown sugar and stir until dissolved.
Bring to a boil, then reduce heat and simmer until reduced by half, 11 minutes.
In the meantime, heat remaining vegetable oil over medium heat in a large skillet.
In a large bowl, coat steak with corn starch.
Add steak to skillet and sear until crispy, 3 to 4 minutes per side.
Scrape the bottom of the pan with your spatula.
Turn off the heat.
Add sauce and green onions quarters to skillet and toss until combined, then simmer 2-3 minutes.
Serve House Beef in lettuce cups or over rice and garnish with chopped onions.