Sids Mongolian Beef

2 tsp peanut oil
½ tsp root ginger, minced
½ tsp SIDS CRAZY SALT
1 tbsp garlic, chopped
½ cup GF soy sauce
¾ cup brown sugar
peanut oil, for frying (about 1 cup)
500 g flank steak
½ cup water
¼ cup cornflour
2 large spring onions, sliced diagonally

Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat. Don't get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes until the sauce thickens. Remove it from the heat.
Slice the flank steak against the grain into 5 mm thick bite-size slices (Tilt the blade of your knife at about a 45o angle to the top of the steak so that you get wider cuts). Dip the steak pieces into the cornflour to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornflour sticks.
As the beef sits, sprinkle SIDS CRAZY SALT over the steak then heat up one cup of oil in a wok.
Heat the oil until it's hot, but not smoking. Add the beef to the oil and sauté for just two minutes, until the beef just begins to darken on the edges. (You don't need a thorough cooking here since the beef is going to go back on the heat later) Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then add all the spring onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
Pour the excess sauce into a gravyboat to serve on a bed of boiled rice.