Cut the steak against the grain into thin strips to get a more tender piece of meat.
Immerse the steak into the cornstarch on both sides.
Heat up 4 Tbsp of oil in a skillet. Add the beef and sauté for 2 minutes or until the beef just begins to darken on the edges.
Remove the meat with a slotted spoon onto paper towels and empty the oil from the skillet.
Heat 2 tsp oil in a skillet. Add ginger and garlic to the pan for 1 minute to release flavors.
Next, add soy sauce and water when the garlic is just lightly browned.
Add date sugar to the skillet and boil sauce until it thickens about 2-3 minutes. Add more water to thin the sauce as needed.
Add the meat back into the skillet and simmer until meat is tender to your preference.
Lastly add the green onions and serve over Thai Chinese noodles, brown rice, or cauliflower rice
