Cut the flank steak into thin pieces and transfer it to the Ziploc bag with cornstarch. Press the steak with the cornstarch and make sure it’s evenly coated. Combine soy sauce, water, and dark brown sugar in a bowl and whisk until mixed. Set aside.

Add cooking oil into the wok (or nonstick frying pan) and set it over a medium-high flame. Add steak and cook for 1 minute until it is browned on all sides, then remove it from the pan.

Use the remaining oil, add garlic, ginger, and dried red chili peppers and sauté for 20 seconds, or until they are fragrant.

Pour the sauce mixture into the wok and bring it to a boil.

Add steak back to the pan and cook for 20 seconds, or until the steak is fully coated with the sauce.

Lastly, sprinkle the green onions and cook for another 20 seconds.

Serve immediately over the steamed white rice, enjoy!