Mongolian Beef

1 lb flank steak, thinly sliced crosswise
1/4 cup cornstarch
3 tsp canola oil
1/2 tsp grated ginger (about 1/2 in piece)
1 Tbsp chopped garlic (about 2-3 large cloves)
1/2 cup water
1/2 cup soy sauce
1/2 cup brown sugar
1/2 tsp red pepper flakes
3 large green onions, sliced crosswise into thirds

Prepare the meat:
First, make sure the steak slices are dry (pat them dry) and mix them with the cornstarch. Using your hands or a spoon, move them around to make sure all pieces are coated. (I shook meat and cornstarch in a gallon ziplock bag.) Place beef slices in a strainer and shake off excess corn starch.

Make the sauce:
Heat half of the oil in a large wok (I used a large non-stick skillet) at medium-high and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar, and red pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don't worry if the sauce doesn't look thick enough at this point. The cornstarch in the beef will thicken it up later.

Cook the meat and assemble the dish:
Turn the heat up and add the remaining oil to the wok. Add the beef and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok and let it cook along with the meat. Now you can choose to cook it down and reduce the sauce or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy.

Serve it hot with rice.
2 servings

I refer you to http://www.pinkbites.com/2009/01/mongolian-beef.html for additional tips and a great picture.
*For gluten free, use GF soy sauce.