xiaoxl/recipe_data huggingface dataset:
Macaroni Tuna Salad
Category: salad
By Sally Rogers

This macaroni salad is great for lunch on its own, if you don't feel like cooking on those hot summer days. It's also a wonderful side for grilled food. I have perfected it -- after making many different types of macaroni salad, this one is my favorite. Enjoy!!

Ingredients:
1 (16 ounce) package elbow macaroni
2 (5 ounce) cans white tuna, drained and flaked
2 stalks celery, minced
1  onion, minced
2 cups mayonnaise
1 (5 ounce) jar pimento-stuffed green olives, drained
1 pint grape tomatoes
salt and pepper to taste

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer the macaroni to a bowl, and cool in the refrigerator. In a large bowl, lightly toss the tuna with celery, onion, and about 1 cup mayonnaise until combined, then stir in the remaining mayonnaise, macaroni, olives, and grape tomatoes. Season to taste with salt and pepper. Let the salad chill in refrigerator 1 hour.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 45 mins
Yields: 10 servings

Calories: 553.1
Fat: 37.8 g
Saturated fat: 5.7 g
Carbohydrates: 40 g
Sugars: 2.2 g
Dietary fiber: 3 g
Protein: 14.1 g
Cholesterol: 24.3 mg
Sodium: 578.3 mg
Hamburger Diane


Ingredients:
ground beef, Worcestershire sauce, kosher salt, fresh ground black pepper, butter, shallots, sweet onion, button mushrooms, red wine, mustard, lemon juice, heavy cream, chives

Directions:
Directions:
Gently combine ground beef, 1 teaspoons of the Worcestershire sauce, salt, and pepper. Form into 4 patties, each 1-inch thick.
Heat a large heavy skillet over medium heat. Add 1 Tbsp.of the butter and sear ground beef patties until browned on each side. Remove to a platter and keep warm.
Add remaining 1 tablespoons of butter to the same skillet along with shallots and mushrooms. Saute until most of the liquid has evaporated and vegetables are soft.
Carefully add red wine and stir often, scraping up browned bits, for 2 minutes until reduced. Stir in Dijon mustard, lemon juice, remaining 1-1/2 teaspoons Worcestershire sauce, and cream. Cook an additional 2 minutes. Taste and adjust salt and pepper, if need be.
Return beef patties, with any accumulated juices, to the sauce, turning to coat. Heat until warmed through, sprinkle with chives, and serve with pan sauce.
Super Quick Nachos


Ingredients:
tortilla chips, salsa, monterey jack cheese, cheddar cheese

Directions:
Heat oven to 400., Line sheet with aluminum foil., Place chips in single layer on cookie sheet., Top with salsa., Sprinkle with cheese., Bake about 5 minutes until cheese is melted.
Let's Get Together Thai Shrimp


Ingredients:
medium shrimp, salt, pepper, lime juice, shallot, garlic clove, olive oil, cherry tomatoes, fresh mushrooms, reduced-sodium chicken broth, light coconut milk, curry powder, crushed red pepper flakes, salted cashews, fresh cilantro

Directions:
Sprinkle shrimp with salt, pepper, and 1 Tb lime juice.
In a large skillet, saute the shallot, ginger and garlic in oil for 1 minute.  Add shrimp; cook and stir for 2-3 mins or until shrimp turns pink.  Remove with a slotted spoon and set aside.
Add tomatoes, mushrooms, broth, coconut milk, curry powder, pepper flakes, and remaining lime juice to the skillet.  Bring to a boil.  Reduce heat; simmer, uncovered, for 8-10 mins or until mushrooms are tender and sauce is slightly reduced, stirring occasionally.  Add shrimp; heat through.  Garnish with cashews and cilantro.
Weight Watchers Banana Muffins


Ingredients:
all-purpose flour, double-acting baking powder, baking soda, sugar, unsweetened applesauce, eggs, canola oil, bananas, skim milk buttermilk, skim milk

Directions:
Preheat the oven to 350°F.
Line eighteen muffin cups with paper liners.
In a medium bowl, combine the flour, baking powder and baking soda.
In a large bowl, with an electric mixer at medium speed, beat the sugar, applesauce, eggs and oil until frothy. With the mixture at low speed, alternately add the bananas and buttermilk with the flour mixture; stire until just combined (do not overmix].
Fold in the chocolate chips.
Spoon the batter into the cups, filling each about two-thirds full.
Bake until golden and a toothpick inserted in the center comes out clean, 20-25 minutes.
Remove from the cups and cool completely on a rack.
Cod With Mustard Cream Sauce


Ingredients:
cod, heavy cream, Dijon mustard, white wine, fresh chives, kosher salt, white pepper

Directions:
Preheat oven to 375°.
Cut fish into serving size pieces and place in a lightly buttered baking dish.
Combine cream, mustard, wine and chives and pour over fish.
Season with salt and pepper and bake 15 minutes or until fish turns opaque in the center.
Caramel Banana Poke Muffins
Category: bread
By Culinary Envy

Caramel banana poke muffins are ridiculously moist, delicious, and loaded with pockets of sweet gooey caramel and fluffy banana.

Ingredients:
1 ½ cups boiling water
¾ cup old-fashioned oats
½ cup butter at room temperature
1 cup packed brown sugar
1 cup white sugar
1 cup mashed overripe bananas
2  eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 (14 ounce) can caramel-flavored sweetened condensed milk
1 cup packed brown sugar
1 cup chopped walnuts  (Optional)
1 cup sweetened flaked coconut  (Optional)
½ cup butter, melted
¼ cup heavy whipping cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners. Combine boiling water and oats in a small bowl; let stand for 20 minutes. Combine 1/2 cup butter, 1 cup brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add bananas, eggs, and vanilla extract; stir well to combine. Mix in oatmeal. Sift flour, baking soda, cinnamon, and salt together in a bowl. Fold into the oatmeal mixture. Divide batter evenly among the muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool in the tin, about 5 minutes. Poke 3 deep holes into each muffin using the round handle of a small wooden spoon. Drizzle 1 tablespoon caramel-flavored condensed milk over each muffin. Let cool completely, about 15 minutes. Mix 1 cup brown sugar, walnuts, coconut, 1/2 cup melted butter, and heavy cream together in a bowl to make topping. Sprinkle topping over muffins.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 20 mins
Yields: 1 dozen

Calories: 666.1
Fat: 28.8 g
Saturated fat: 14.7 g
Carbohydrates: 97.9 g
Sugars: 75.1 g
Dietary fiber: 2.9 g
Protein: 7.5 g
Cholesterol: 87 mg
Sodium: 413.6 mg
Wild Oats Vegetarian Chili


Ingredients:
Fantastic Foods vegetarian chili mix, Rotel tomatoes & chilies, Rotel chili fixins tomatoes, barley

Directions:
Rinse the dry beans and add to crock pot., Add 4 cups of water and cook until tender., Add 1.5 cup of the dry chili mix, undrained Rotel tomatoes, 1/2 cup dry barley., Add 1 cup of additional water., For less heat you may just add stewed tomatoes.
Mushroom & Onion Cheeseburgers


Ingredients:
onion, lean ground beef, swiss cheese, provolone cheese

Directions:
HEAT oil in large skillet on medium-high heat. Add mushrooms and onion; cook and stir 4 to 5 minutes or until tender. Set aside.
MIX ground beef and Seasoning Mix until well blended. Shape into 4 patties.
GRILL over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160ºF]. Add cheese slices to burgers 1 minute before cooking is completed.
SERVE burgers on rolls topped with mushroom and onion mixture.
Omeleta Horiatiki (Greek Omelet)


Ingredients:
eggs, black olives, feta cheese, onions, olive oil

Directions:
Heat 3-4 tablespoons of oil in a frying pan and saute the onions for 5 minutes.
Add the olives, red peppers and feta cheese to the onions and cook gently for a further 5 minutes.
Beat 3 eggs in a bowl then add 2 tablespoons of the onion, olive, cheese mixture.
Heat 2 tablespoons of oil in another frying pan and pour in the omelet mixture.
Fry the omelet on both sides then repeat the process until all omelets are done.
Serve hot.
Mum's Cheese Scones


Ingredients:
egg, salt, butter, milk, cayenne pepper, self raising flour

Directions:
In a bowl, mix together the beaten egg, melted butter and milk with a spoon. Stir in the grated cheese, and a shake of cayenne pepper to taste.
Sift the self raising flour with the salt, then fold into the egg mixture. The mixture will be quite sloppy.
Place into small muffin pans and bake in a hot oven 10 to 15 minutes.
A Vegetarian Finnish Mashed Potato Casserole


Ingredients:
butter, margarine, vegetarian chicken broth, russet potatoes, parsnips, garlic cloves, bay leaf, dried thyme, onions

Directions:
Preheat oven to 375F and butter a 9×13 inch glass baking dish.
Combine the broth, potatoes, rutabagas, parsnips, garlic, and bay leaf in a 4 quart soup pot, and bring the broth to a boil.  Reduce the heat, cover partially, and simmer until the vegetables are very tender, about 30 minutes.  Drain well.  Remove the bay leaf.
Transfer the vegetables to a large bowl and add 1/2 cup of the butter or margarine.  Using an electric mixer, beat the vegetables until mashed but still chunky.
Season with salt, pepper, and thyme and transfer the vegetables to the buttered baking dish.
Melt the remaining 1/4 cup butter or margarine in a large, heavy nonstick skillet over medium-high heat.
Add the sliced onions and sauté until beginning to brown, about 5 minutes.
Reduce the heat to medium-low and cook until the onions are tender and golden brown, about 15 minutes.  Season the onions with salt and pepper and spread evenly over the mashed vegetables.
Bake uncovered, until heated through and the top begins to crisp, about 25 minutes.
Gingerbread Lollipop Cookies


Ingredients:
flour, ground ginger, cinnamon, salt, nutmeg, clove, baking soda, unsalted butter, brown sugar, eggs, molasses, cream of tartar, vanilla, powdered sugar

Directions:
For the dough, mix dry ingredients (except sugar] into mixing bowl and whisk to fully combined.
Beat the butter and sugar with mixer, and then beat in eggs on at a time. Mix until until batter is smooth, scraping bowl to get unmixed mixture.
Add half of the flour mixture, just until combined.
Add the molasses, scrape bowl again, and then add rest of flour mixture.  Just until combined (over mixing will make cookies tough].
Divide dough into four parts.  Double wrap dough in surane wrap and refrigerate for two hours or until firm.
Cook in middle of oven.
Preheat oven to 350°F.
Roll out dough out on floured surface, and cut with floured cookie cutter.  Cookies should be slightly under a 1/4 inch thick.
Place cut dough on cookie sheet, add lollipop stick in the center of dough and push into dough slightly and then add the same shape on top of other cookie dough shape and lollipop stick.  When they cook the will fuse together.
Leave room for the cookies to expand when baking.
Squish scraps together and re-refrigerate and reroll when chilled again.
Bake cookies for about 8- 10 minutes.
Cool cookies on pan for a few minutes  before transferring to wire rack to cool completely.
Directions for icing.
When cookies are completely cooled.
Combine egg whites, cream of tarter and vanilla in large mixing bowl.
Beat on medium speed on mixer until frothy.
Add half of powdered sugar, mixing well.
Add remaining sugar and beat for about 5 to 6 minutes at high speed.  The mixture should be stiff and can hold a peak.  You may have to add more sugar or a little water depending on your consistency.
Tostada Compuesta


Ingredients:
ground beef, onion, garlic cloves, cumin, oregano, chili powder, tomato sauce, red wine vinegar, honey, lime juice, chili powder, olive oil, parsley, garlic powder, colby-monterey jack cheese, lettuce, tomatoes, black olives, sour cream

Directions:
MEXICAN BEEF:
Make Mexican beef by frying beef and onion together; drain fat.
Add garlic; add cumin, oregano, and chili powder.
Add tomato sauce.
Simmer for 20 minutes.
VINAIGRETTE:
Mix red wine vinegar, honey, lime juice, chili powder, olive oil, parsley and garlic powder together.
Preheat oven to 400 degrees Fahrenheit.
Add a little meat to refried beans; spread on tostada.
Place on a cookie sheet.
Top with cheese.
Bake in oven until cheese melts and beans bubble.
Plate; add 1/2 cup lettuce, sprinkle with vinaigrette, sprinkle on tomatoes and black olives.
Take a spoonful of meat; put on top; sprinkle with cheese and side with sour cream and guacamole.
Sausage-Stuffed French Loaf


Ingredients:
pork sausage, onion, mozzarella cheese, egg, fresh parsley, Dijon mustard, fennel seed, salt, pepper, butter, margarine, garlic

Directions:
Cut off ends of loaf;set aside.
Hollow out loaf with a long serrated knife,leaving a 1/2 in.
shell.
Process bread removed from inside loaf in a food processor to make bread crumbs.
Cook sausage,beef,onion in a large skillet until meat is browned,stirring until it crumbles;Drain.
Stir in 1 cup breadcrumbs,cheese,and next 6 ingredients.
Spoon into shell,replace loaf ends,securing with wooden toothpicks.
Melt butter in saucepan.
Add garlic;cook 1 min.
Brush garlic butter over loaf.
Wrap loaf in foil,leaving top open slightly;place on a baking sheet.
Bake at 400 for 25 min.
Cut into 4 pieces.
Crab Stuffed Portabella Mushrooms


Ingredients:
parsley, green onions, garlic clove, cream cheese, garlic powder, salt, dry basil, butter, yellow bell pepper, red bell pepper, portabella mushrooms, olive oil

Directions:
"Preheat oven to 400-425 degrees. Take the butter and melt it over medium heat in a skillet. Once melted, add the garlic. The garlic will start to smell after about 2 minutes, then add half of the chopped onions and all of the bell peppers. Sautée for about 7 minutes then set aside to cool down. Next in a large bowl, take the cream cheese, garlic powder, half of your chopped parsley, salt, basil, bread crumbs, remaining green onions and crabmeat and mix together wit a wooden spoon or spatula. Once mixed, add the sautéed bell peppers and onions to the mix. Blend all the ingredients evenly. The finished mixture shouldnt be too sticky to the touch. it should be fairly easy to spoon or manipulate with the fingers. You may add more bread crumbs if desired. Next, brush the mushrooms with olive oil, arrange them in a pan and fill them with the mix. Once all of the mushrooms are filled, top them with the remaining parsley. Put the mushrooms in the oven for about 15-20 minutes (oven temps vary] watch them closely during this time. Once they start to brown, take them out and serve. Please note that there may be some mix remaining, this can be frozen a saved for a later date or refridgerated for up to 4 days."
My Mother-in-Law's Plum Bread
Category: bread
By 3dogsinthekitchen

A cross between a cake and a loaf bread, with sweet-tart plums and a brown sugar topping. Just like my mother-in-law used to make. Use plain, lemon, or orange yogurt.

Ingredients:
1 cup pitted, chopped plums
1 tablespoon all-purpose flour
½ cup margarine
1 cup white sugar
½ teaspoon vanilla extract
2  eggs
1 ½ cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
⅓ cup plain yogurt
¼ cup brown sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray, or line with parchment paper. Sprinkle chopped plums with 1 tablespoon of flour in a bowl, and toss to coat. Set aside. In a large bowl, beat the margarine, white sugar, and vanilla extract with an electric mixer until light and fluffy. Beat in the eggs. In another bowl, sift together 1 1/2 cup of flour with salt and baking soda. Stir the dry ingredients into the egg mixture, alternating with yogurt until the mixture forms a smooth batter. Lightly stir in the flour-coated plums, and pour the batter into the prepared loaf pan. Sprinkle the top of the batter with brown sugar. Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Remove from oven, and let cool in the pan 10 to 15 minutes before removing from pan for slicing.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 1 9x5-inch loaf

Calories: 337.6
Fat: 12.9 g
Saturated fat: 2.5 g
Carbohydrates: 51.4 g
Sugars: 32.5 g
Dietary fiber: 0.9 g
Protein: 4.9 g
Cholesterol: 47.1 mg
Sodium: 342.5 mg
Crock Pot Coca-Cola Pulled Pork


Ingredients:
garlic, onions, black pepper, cayenne pepper, liquid smoke, barbecue sauce

Directions:
Place roast in a 5 quart crock pot.  Season with garlic, onion, black pepper and cayenne pepper.  Add liquid smoke and pour in Coca-Cola until it reaches nearly the top of the roast (or covers it depending on the cut of meat].
Set Crock Pot on low heat and cook for 8-10 hours.
When ready to serve, remove roast from Crock Pot to a platter.  Remove any bones and trim all fat.  With a fork, begin "pulling" pork apart into thin shreds.  Add barbecue sauce and fold into meat.
Serve pulled pork on a burger bun or on its own.
Note: If preparing this dish for a potluck, pour 1 cup of Crock Pot liquid into a measuring cup and discard the remainder.  Then return pulled pork to Crock Pot, set on warm or low heat setting, add 1/2 cup of reserved liquid (to keep the meat from drying out] and cover until ready to serve.  If the meat is in the Crock Pot for more than one hour, add more liquid as needed for moisture.
Tre's Deviled & Delightful Eggs


Ingredients:
hard-boiled eggs, mayonnaise, sugar, salt, pepper, basil

Directions:
Split hard boiled eggs length wise and put yokes into a separate bowl and plate the whites.
Mix all remaining ingredients with the yokes then spoon back into whites.
Sprinkle with parsley or basil and refrigerate for 30 minutes covered then serve.
Note: cook time is refrigerated time.
Peruvian Locro (Butternut Squash)
Category: world-cuisine
By Holly

I got this recipe from my husband's grandmother who is from Peru. This recipe is delicious and healthy. It is also filling. The butternut squash, corn, and sweet peas are combined into a delicious dish for the whole family. Serve with a side of French bread. And enjoy!

Ingredients:
1 large butternut squash, peeled and cut into chunks
water to cover
salt to taste
¾ (12 ounce) can evaporated milk (such as PET®)
½ cup butter
1 (16 ounce) package frozen corn
1 (16 ounce) package frozen sweet peas
2 cups grated Cheddar cheese
3 cups cooked basmati rice

Directions:
Place squash in a large pot and add enough water to cover; season with salt. Bring water to a boil and cook until squash is tender, about 20 minutes. Drain squash and return to pot. Mash squash with a potato masher; add evaporated milk, butter, and salt and beat with an electric mixer until smooth and creamy. Stir corn, peas, and Cheddar cheese into squash mixture; cook and stir over medium-low heat until cheese is melted, about 10 minutes. Serve squash mixture over rice.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 672.5
Fat: 32.3 g
Saturated fat: 19.9 g
Carbohydrates: 79.3 g
Sugars: 16 g
Dietary fiber: 9.8 g
Protein: 23 g
Cholesterol: 92.6 mg
Sodium: 510.7 mg
Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!
Category: side-dish
By LUCKYME9

Top your perfect salad with my creamy and chunky blue cheese dressing recipe. It has a nicely balanced flavor and nice sweetness with a great creamy and chunky balance.

Ingredients:
2 ½ ounces blue cheese
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
¼ teaspoon sugar
⅛ teaspoon garlic powder
salt and freshly ground black pepper

Directions:
In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 (2 tablespoon) servings

Calories: 93.3
Fat: 8.6 g
Saturated fat: 3.7 g
Carbohydrates: 1.1 g
Sugars: 0.5 g
Protein: 3.1 g
Cholesterol: 14.1 mg
Sodium: 251.3 mg
Dry Ranch Mix
Category: side-dish
By BZBMOMOF3

A WONDERFUL dry ranch mix you put together yourself, then just mix with mayo and buttermilk. Get your seasonings on the 'ethnic' or 'Mexican' aisle of the market in bags; much cheaper! Enjoy!

Ingredients:
1 cup dried parsley
⅔ cup garlic salt
½ cup crushed saltine crackers
½ cup dried minced onion
½ cup onion salt
¼ cup onion powder
¼ cup garlic powder
2 tablespoons dried dill weed
2 tablespoons ground black pepper  (Optional)

Directions:
Combine the parsley, garlic salt, crushed saltines, minced onion, onion salt, onion powder, garlic powder, dill weed, and black pepper in a sealable container; shake.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 cups dry mix

Calories: 2.4
Carbohydrates: 0.5 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 340 mg
Saucy  Chicken


Ingredients:
chicken pieces, yellow onion, garlic clove, butter, ketchup, white vinegar, lemon juice, Worcestershire sauce, brown sugar, salt

Directions:
Preheat oven to 375 Degrees F.
Wash the chicken pieces under cold running water and pat dry with paper towel.  Pull off any large lumps of fat.
Arrange chicken pieces in baking dish and bake for 40 minutes.
Meanwhile, peel onion and garlic clove and chop both very finely.
Melt butter in saucepan and add onion and garlic and cool over low heat until onion transparent (about 5 minutes].
Stir in all remaining ingredients with wooden spoon.
Bring sauce to boil then turn down heat to low and simmer for 10 minutes.
After chicken has baked drain off any juice.  Spoon half of sauce over chicken and put back in oven for 10 minutes.
Remove chicken and turn over and spoon rest of sauce and bake for another 10 minutes.
Grilled-Potato Salad


Ingredients:
new potatoes, new potatoes, lean bacon, red bell pepper, red onion, fresh flat-leaf parsley, olive oil, white wine vinegar, red wine vinegar, Dijon mustard, dill pickles, salt, pepper

Directions:
Prepare a charcoal or gas grill for direct grilling over medium-high heat.
Bring a saucepan three-fourths full of water to a boil over high heat.  Add the potatoes and cook just until they can be pierced with a knife, but are not completely tender, 5 to 7 minutes.  Do not overcook.  Drain and pat dry.  Brush the potatoes with vegetable oil.
Place the bacon in a cast-iron skillet over the hottest part of the charcoal fire or directly over the heat elements of the gas grill.  Cook the bacon until crisp, 8 to 10 minutes.  Transfer to paper towels to drain.
Oil the grill rack.  Grill the potatoes over the hottest part of the charcoal fire or directly over the heat elements of the gas grill, turning once or twice, until tender when pierced with the tip of a knife, 15 to 20 minutes total, depending on the size of the potatoes.
Transfer the potatoes to a cutting board, let cool just until they can be handled, and then slice or cut into chunks, discarding any loose skin.
To make the mustard vinaigrette, in a small bowl, whisk together the olive oil, vinegar, mustard, pickle, salt and pepper.
In a large serving bowl, toss the warm potatoes, bell pepper, and onion with the vinaigrette until all the ingredients are evenly coated.  Let stand for up to 30 minutes to blend the flavors.  Crumble the bacon and mix it into the salad.  Garnish with parsley.  Serve at room temperature.
Low Fat Mongolian Beef


Ingredients:
olive oil, fresh ginger, fresh garlic, soy sauce, water, brown sugar, cornstarch, green onion, cooked rice

Directions:
Slice the flank steak against the grain and toss in ¼ cup of cornstarch.  (I use a large zip loc bag]
Make sauce:  Heat ½ tsp olive oil, add ginger and garlic. Cook but don’t burn.  Add the soy sauce, water and brown sugar – bring to a boil for 2-3 minutes.  Remove from heat and place sauce in a separate bowl.
Add 1 tsp oil and brown beef (if the beef seems oily you might want to take it out of the skillet and let drain on a paper towel]
Add sauce, green onions and cook through
Serve with rice.