In a small sauce pan combine 2 teaspoons olive oil, ginger, garlic, soy sauce, dark brown sugar and water. Bring it to a boil on a medium heat and cook for about 2-3 minutes, remove from the heat and set aside.
Slice flank steak diagonally into ¼" thick slices. Dip both sides of the steak slices in cornstarch, place it on a plate and let it sit for about 5-10 minutes.
Cut the steak slices into 1 inch bites.
Using a pot/skillet heat 1 cup of olive oil on a medium heat. Add the beef slices and cook for 2 minutes, stirring the meat so it cooks evenly.
Using slotted spoon remove the meat onto a plate lined with paper towel.
Drain the oil (or grab a new skillet) and return the meat into the skillet. Cook on medium heat for 1 minutes. Add the sauce, bring it to a boil and cook for 1 minute. Add green onion, cook for 1 more minute. Turn off the heat. Serve while hot over cooked rice. Garnish with extra green onion.
Notes
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