Heat oil in a small pot.

Add garlic and cook until fragrant (about 1 minute).

Add tamari, water and brown sugar.

Bring to a boil and cook about 5 minutes until it thickens. Set aside.

Slice the flank steak into ¼" slices.

Place the cornstarch in a large ziploc and add the steak to toss and coat.

Remove each piece shaking off all the excess.

Heat 1 Tablespoon oil in a skillet on med-hi.

Cook the beef 2 minutes on both sides.

Once all cooked, pour the sauce over the steak and let simmer just a couple minutes.

Sprinkle on scallions.

Serve over brown rice or quinoa.