Trim fat and gristle from the beef and slice it against the grain. Dip each steak piece in the corn starch and let it sit for one half hour so it adheres to the meat.

Heat 4 teaspoons of oil in a large saucepan over medium heat. Add the ginger and garlic, stirring constantly for 1 minute. Quickly add soy sauce and water before the garlic has had time to burn.

Whisk the brown sugar into the sauce until it dissolves. Raise the temperature to boiling for 2 – 3 minutes stirring constantly until the sauce has thickened. Remove from heat.

When beef has sat for 30 minutes, heat up 1 cup of oil in a large skillet or wok. Heat the oil over medium heat so it is nice and hot but not smoking. Add the meat to the pan, taking care to give each piece plenty of room, so it doesn't stick together. Saute the beef for about 2 minutes on each side or until it starts to brown slightly. (It will continue to cook in the sauce.) Use a slotted spoon to remove meat from pan, transferring to a paper towel lined plate to drain.

Clean the oil out of the skillet, add the meat and the reserved sauce. Simmer for 10 minutes.

Serve over rice, sprinkled with green onions.