1/2 CupGreen Onions, sliced on the diagonalgreen parts only
Heat the garlic infused vegetable oil in a small sauce pan over medium heat, add ginger and sautee for 30 seconds.
Add soy sauce, water, and brown sugar - bring to a boil and then reduce to a simmer until thickened; about 10 - 15 minutes
While the sauce is cooking, thinly slice beef ~¼" at a 45° angle, across the grain. If you have a thick cut of meat to begin with, you can likely cut some of the slices in half lengthwise
In a large bowl, add arrowroot powder or corn starch and black pepper, whisk to combine
Add sliced steak to the bowl with the arrowroot or corn starch mixture, toss to combine and let sit for 10 minutes
In a large high sided skillet, heat 1-2 tablespoons* of garlic infused vegetable oil over medium high heat
Add beef in batches (usually 3-4 batches depending on the size of the pan) and cook for 5-7 minutes, flipping pieces to brown evenly on both sides. The steak will become crispy, however not fried (*see note below for more info)
Once beef is cooked remove beef with slotted spoon or tongs to a plate and set aside. Repeate until all beef is cooked
If needed add 1 tsp sesame oil to the high sided skillet, add red pepper flakes and 2/3 of the green onions, sautee for 1 minute, add beef back to pan and add sauce, bring to a boil and cook for 1 minute - the arrowroot powder or corn starch used to coat the beef will help thicken the sauce a bit more.
Serve with jasmine rice and reamining sliced green onions as garnish
*Many people like to "deep fry" their steak buy heating up 1/2-1 cup of oil in the pan. I prefer to use a little oil at a time, and add as needed, all while still getting nice crispy steak