Steam the carrots, pepper and broccoli for 5 minutes. Set aside.

Heat 4 tablespoons oil in a saucepan over medium-low heat. Add ginger and garlic. Sauté lightly, then add the soy sauce and water to prevent the garlic from burning. Add the brown sugar and let it dissolve. Bring mixture to a boil and cook for a few minutes until the sauce begins to thicken. Turn off the heat.

Slice the flank steak against the grain into thin slices (about 1/4 inch thick.) Start near the top and cut down sideways for wider pieces of beef. Pour the cornstarch into a bowl and lightly dredge the beef on both sides. Let the beef sit for 10-15 minutes to soak up the cornstarch.

As the beef sits, heat 1 cup oil in a skillet until hot. Add the beef, a little at a time to the oil and cook until the beef browns. Stir while cooking so that the beef cooks evenly. When the beef has browned, remove the beef from the skillet to a plate lined with paper towels and let it drain. When you are done cooking all the beef, drain off the oil to a heat proof container to discard.

Add the sauce to the skillet. Bring the sauce to a boil. If you desire a thicker sauce you can thicken with about 3 tablespoons cornstarch and 3 tablespoons water

Add the beef into the pan with the sauce. Add the carrots, red pepper and broccoli back into the pan and cook for about 2 more minutes tossing it in the sauce until coated. Serve warm with steamed rice.