This recipe for ginger beef makes a lot of extra sauce (which I stir into my rice), but if you want less, feel free to reduce the quantities of liquids.
250 g thinly sliced flank steak
3 Tbsp. cornstarch
3 Tbsp. oil
2 tsp. minced garlic
1-2 tsp. minced ginger
1 tsp. sesame oil
1/4 cup soy sauce
1/3 cup water
1/3 cup brown sugar
1/4 tsp. red pepper flakes
2 tsp. cornstarch plus water 2 tbsp. water
4 green onions, chopped
Add cornstarch to a container with a lid. Add the beef, cover and shake to coat all the pieces of meat.
Heat the oil in a frying pan or wok. In batches, so as not to crowd, fry the meat in a single layer until browned on both sides. Remove from pan.
Add the rest of the ingredients (except the cornstarch) and bring to a simmer. Add the cornstarch/water mixture and stir into the sauce until it thickens. Add the meat back in and heat through. Top with chopped green onions if you like them.