Mongolian Lamb

2/3 lb. lamb leg steak, sliced across the grain
3 T corn starch
3 tsp canola oil, divided
1/2 tsp grated ginger
2 cloves garlic, minced
1/3 c low-sodium soy sauce
1/3 c water
1/4 c brown sugar
1/4 tsp (heaping) red pepper flakes
2-3 large green onions, sliced

Pat the steak pieces with a paper towel to get rid of any moisture. Toss the steak and cornstarch together; shake off excess cornstarch.
 Mix together the soy sauce, water, brown sugar and red pepper flakes in a small bowl or large measuring cup.
Heat half the oil in a wok or large fry-pan at medium-high heat and add the ginger and garlic. Cook for 30 seconds, or until fragrant, then add the soy sauce mixture. Cook for about 2 minutes and transfer back to the bowl or measuring cup.
Turn the heat up on the wok and add the remaining oil. Add the lamb and cook, stirring until just browned.
Pour the sauce back in and let it cook with the meat. Simmer for around 5 minutes or until thickened. Place lamb mixture on top of a bed of rice and garnish with green onions.
Serve with a side of steamed veggies.  You may choose to toss in some broccoli during the last 5 minutes of simmering.