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1/4 c. plus 1 tbsp. vegetable oil, divided
2 cloves garlic, minced
1 tbsp. minced fresh ginger
1/4 c. low-sodium soy sauce
1/3 c. water
1/2 c. packed brown sugar
1 lb. flank steak, sliced thinly against the grain
1/4 c. cornstarch
4 green onions, sliced into quarters, plus 1 chopped green onion for garnish
Butter lettuce, for serving
1- In a small saucepan over medium heat, heat 1 tablespoon vegetable oil. Add garlic and ginger and cook until fragrant, 2 minutes. Add soy sauce, water and brown sugar and stir until dissolved. Bring to a boil, then reduce heat and simmer until reduced by half, 10 to 12 minutes.
2- Meanwhile, in a large skillet over medium heat, heat the remaining 1/4 cup vegetable oil.
3- In a large bowl, toss flank steak with cornstarch until fully coated. Add steak to skillet and sear until crispy, 3 to 4 minutes per side. Drain fat.
4- Add sauce and green onion quarters to skillet and toss until combined, then simmer a few minutes more.
5- Serve steak in lettuce cups and garnish with green onions.