Season steak with salt and pepper, then toss in cornstarch.

In small saucepan, heat 1 teaspoon olive oil and saute garlic and ginger until golden. Then add 1/2 cup water, bouillon cube, marmalade, soy sauce, vinegar, and red pepper flakes. Bring to a boil, then reduce heat and simmer, uncovered.

Meanwhile, heat 2 tablespoons olive oil in large skillet over medium high. Flick water on pan. When it sizzles, add the steak. Cook until brown and slightly crispy.

When steak is nearly done, combine cornstarch and remaining 1/2 cup water in small lidded container. Shake until smooth. Add to sauce and simmer until thickened.

Serve steak with the sauce on the side. Garnish with scallions..