Teriyaki Flank Steak

1 flank steak, (tenderized twice by your butcher!)
1 medium bottle teriyaki sauce
1 clove garlic minced
1 cup sugar
3 (or more) eggs, beaten
1 cup flour, seasoned lightly with salt and pepper
3 bunches of green onion, very finely chopped
Vegetable oil

Mix teriyaki sauce, garlic and sugar together. Marinate flank steak in mixture for at least 1 hour; drain thoroughly. Preheat oil to 375 degrees. Using a meat mallet, pound flour into both sides of steak; cut into 1 inch pieces. Dip steak pieces into beaten eggs, sprinkle with finely chopped green onions and dip in eggs again. Deep fry until golden brown. Drain and serve hot or cold with a brown mustard cream sauce. To save time I usually use a package of white sauce mix, make it per directions and add in brown mustard to taste.