In a medium bowl, whisk together soy sauce, brown sugar, garlic, ginger, 2 teaspoons vegetable oil and 1/2 cup water. Heat soy sauce mixture in a medium saucepan until slightly thickened, about 5-10 minutes; set aside.
In a large bowl, combine flank steak and cornstarch.
Heat 1/2 cup vegetable oil in a large saucepan. Add beef and fry until browned and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
Add beef and soy sauce mixture to the saucepan over medium heat and cook until sauce thickens, about 2-3 minutes. Stir in green onions.
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|Serving Size: 1 Serving (733g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 278 (30%)|
|Amt Per Serving||% DV|
|Total Fat 30.9g||41 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 17.4g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 39.7mg||12 %|
|Sodium 28236mg||974 %|
|Potassium 1615.7mg||43 %|
|Total Carbohydrate 89.3g||26 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 84.3g|
|Protein 77.9g||111 %|
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Calories per serving: 914
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