1 pound flank steak sliced into 1/4 inch thick strips
5 cloves garlic minced
1 jalapeño seeded and diced
1 inch ginger peeled and diced
3 scallions sliced
2 tablespoons corn starch
1 tablespoon canola oil
FOR THE SAUCE:
1/2 cup low sodium soy sauce
1/2 cup brown sugar
2 teaspoons corn starch
Toss the sliced beef in a large bowl with 2 tablespoons corn starch. Set aside.
Add all sauce ingredients to a mixing bowl, and stir until combined. Set aside.
Heat a pan over medium heat. Add canola oil and swirl to coat the bottom. Add jalapeño and ginger. Cook for a few minutes, stirring occasionally.
Add garlic and sliced beef to the pan, evenly spreading the beef across the pan. Cook until the beef browns, about 5 minutes, stirring frequently.
Stir the sauce and pour it into the pan with the beef. Mix well so that everything is coated with the sticky sauce. Let simmer for a minute until thickened.
Remove the pan from heat and stir in scallions. Serve over cooked white rice.