Slice the flank steak against the grain into ¼ inch thick pieces.

Place the sliced beef in a resealable bag with 1 tablespoon cornstarch, 1 teaspoon infused oil and 1 teaspoon soy sauce.

Allow to marinate for 15 minutes to one hour in the fridge.

Cook rice while the beef marinates in the fridge.

When ready to cook, place canola oil in a large frying pan or wok and heat on medium high heat.

In a medium bowl or measuring cup, whisk together infused oil, soy sauce, low-FODMAP beef broth, sesame oil and dark brown sugar until sugar is dissolved. Set aside.

Lay your ¼ cup cornstarch in a shallow plate and dredge each piece of beef in it.

Add the steak to the pan in a single layer (shake off excess cornstarch before you do so) and cook on each side for 1 minute. You may want to do this in batches. It should be crusty when cooked.

Remove the cooked steak and set aside on a covered dish to stay warm.

Drain oil, leaving 1 tablespoon in pan.

Cook the 1 cup chopped green beans until tender. Set aside when done.

Add 1 tablespoon oil to the pan with the ginger and sauté for 10-15 seconds.

Add soy sauce, beef broth, sesame oil and dark brown sugar to the pan and let it come to a boil.

Mix your remaining 1 tablespoon cornstarch with 1 tablespoon water to create a 'slurry'.

Stir in the cornstarch slurry and allow sauce to thicken until it can coat the back of a spoon, about 2 minutes.

Add the green beans and cooked steak back to the pan to coat everything.

Serve with white rice on the side, garnished with the scallion tips.