PF Chang's Mongolian Beef

Ingredients:
2 teaspoons vegetable oil
1/2 teaspoon ginger, minced (I used a paste)
1 Tablespoon garlic, minced
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 cup cornstarch
3 large green onions, sliced in 2" segments
Instructions:
Heat 2 tsp of vegetable oil in a medium saucepan on med heat, oil shouldn't get too hot. Add ginger and garlic to the pan. Almost right away add the soy sauce and water.
Dissolve the brown sugar in the sauce. Raise the heat to medium high and boil the sauce for 2-3 minutes or until thickens slightly. Remove from heat.
Slice the steak against the grain into 1/4" thick slices. You can get this cut if you tilt your knife 45 degrees as you slice.
Dip the steak pieces into the cornstarch, applying a thin dusting to both sides. Let the beef sit for about 10 minutes so that the cornstarch sticks.
As the beef sits, heat up the oil in a wok or deep skillet. The oil should be hot, but not smoking.
Add the beef and saute for 2 minutes or until the beef edges are just beginning to darken. Stir meat around so it cooks evenly. Remove the meat and rest it on paper towels. Pour the oil out of the wok.
Put the pan back over med heat and put the meat back in, let it simmer for about a minute.
Add the sauce, cook for another minute while stirring. Then add the green onions. Cook for another minute.
Remove the meat/onions from the pan and put on a serving dish.
Serve with brown or white rice.