P.F. Chang's Mongolian Beef (Copycat Recipe)

flank steak, sliced with the grain in 1/4 to 1/2-inch thick bite-sized pieces (you want the strips to stay intact so you slice it with the grain rather than against like you would for a stew)

cornstarch

olive oil, divided

sesame oil, divided

to 4 cloves garlic, pressed or finely minced

to 2 teaspoons fresh ginger or to taste, finely minced

soy sauce (I used lite)

water

dark brown sugar, packed (light may be substituted)

or 2 green onion, sliced into thin rounds for garnishing

sesame seeds, optional for garnishing