Start by cutting the steak into ¼-inch thick slices.

Arrange them flat, cover with plastic wrap, and gently pound them with a meat mallet to make them thinner.

Place the slices in a ziplock bag, add cornstarch, and massage the bag to coat each piece evenly.

Heat canola oil in a large skillet over medium-high heat.

Cook the steak slices in a single layer for 30 seconds per side, totaling about a minute.

Work in batches to prevent overcrowding.

Once cooked, remove the steak, place it on a plate, and season with a pinch of salt.

In the same pan, quickly sauté ginger, garlic, and a dash of chili oil or red pepper flakes for 10-15 seconds for a bit of heat.

Add soy sauce, water, and brown sugar, and bring the mixture to a boil.

Return the steak to the pan, allowing the sauce to thicken over 20-30 seconds (the cornstarch coating will help).

Turn off the heat, add sliced green onions, and mix well. Serve over white rice, rice noodles, or in lettuce wraps. Enjoy!