-Place the corn starch and sliced steak into a ziploc bag. Zip the bag and shake until the beef is coated. Set aside.
-Make the sauce: heat 1 teaspoon of canola oil in a small saucepan on medium/high heat. Crush in the garlic, add
the grated ginger and give it a quick three-second stir. Immediately add the water, soy sauce, brown sugar and
pepper flakes.
-Stir until the brown sugar is dissolved, about 1 minute. Don't worry about cooking or thickening the sauce.
Remove the saucepan from the heat and set aside.
-Heat the remaining 2 tablespoons of canola oil in a large skillet over medium/high heat. Add the beef and cook
until it is browned, stirring constantly.
-When the beef has browned (it's okay if there is a bit of pink showing, it will cook as you continue), add carrot
ribbons and the broccoli into the pan. Give it a stir.
-Pour in the sauce. Increase the heat to high. The sauce will begin to boil and start to thicken.
-Continue to stir for 3 to 5 minutes, until the sauce has thickened and the beef has reached your desired doneness.
-Stir in the scallions at the last minute. Serve with rice.