Slice Flank Steak or Skirt steak into 1/4-inch thick pieces. Slice against the grain.

Place cornstarch in a bowl, and add the sliced beef. Coat completely with the cornstarch. Set aside.

Heat 2 teaspoons vegetable oil over medium heat, add garlic, ginger, soy sauce, water and brown sugar.

Raise heat to medium high and continuously stir until the sugar has completely dissolved and sauce comes to a boil and begins to thicken. Remove sauce from heat and set aside.

Heat the one cup vegetable oil in a deep skillet

Add the cornstarch-covered-beef to the oil a few slices at a time.Let the beef darken slightly and the edges will brown (about 2-3 minutes).

Remove the beef from the oil and place it on paper towels.

Pour out the oil from the skillet, place the heat back on the stove on medium heat, and add meat, green onions and sauce.

Stir constantly and cook for another 2-3 minutes until the onions turn bright green.

Remove the beef and onions from the skillet with a slotted spoon, and serve over rice. You can add a few more green onions for garnish if you'd like.