Mongolian beef

1/4 c. plus 1 tbsp. Peanut oil, divided
2 cloves garlic, minced
1 tbsp. minced and peeled fresh ginger sauce
1/4 c. sodium soy
1/3 c. water
1/2 c. packed brown sugar

1 Tbls. Hoisin sauce
1 lb. flank steak, sliced thinly against the grain
1/4 c. cornstarch

12 hot chilies
4 green onions, sliced into quarters, plus 1 chopped green onion for garnish

In a small saucepan, over medium heat, heat 1 tablespoon vegetable oil. Add garlic and ginger and cook until fragrant, 2 minutes. Add soy sauce, water and brown sugar and stir until dissolved. Bring to a boil, then reduce heat and simmer until reduced by half, 10 to 12 minutes. Meanwhile, in a large skillet over medium heat, heat remaining 1/4 cup vegetable oil. 

In a large bowl, toss flank steak with cornstarch until fully coated. Add steak and chilies into skillet and sear until crispy, 3 to 4 minutes per side. Drain fat.

Add sauce and green onion quarters to skillet and toss until combined, then simmer a few minutes more.

Serve steak in lettuce cups and garnish with green onions. Serve over white jasmine rice.