Line a plate or baking sheet with a paper towel, set aside.

Gather the ingredients for the sauce and then prep the beef if you want to cook the sauce and the beef at the same time.

Add oil to a small pan over medium heat. Add garlic and stir for about 1 minute. Add low histamine soy sauce, water, brown sugar, and onion powder. Whisk and bring to a boil for 3-5 minutes.

While the sauce is boiling whisk cornstarch and water together in a small cup. Slowly stir the cornstarch mixture into the pan. Boil for another 2-3 minutes or until it's thickened to your liking.

Set aside.

Toss sliced steak in cornstarch, coating all pieces evenly.

Heat 3 Tb extra light tasting olive oil over medium heat in a cast-iron skillet. When the oil is warm, add half the steak strips in a single layer. Cover with a splatter cover, because the oil pops everywhere.

Cook for 2-3 minutes until golden brown, then flip and cook for another 2 minutes (internal temp 145°F). Remove from skillet and onto the prepared plate or baking sheet.

Repeat above with second half of steak strips.

Add the sauce to the skillet and combine with all the steak strips. Let bubble for 2-3 minutes, then serve over rice or with chow mein.

Garnish with green onions and add salt to taste.