Step 1

Beat the egg in a medium sized bowl. Add the sliced beef, vegetable oil, and salt. Mix well and let marinate for 15 to 20 minutes while preparing the other ingredients.

Step 2

Combine everything for the sauce in a big bowl and mix well.

Step 3

When you’re ready to cook, drain the extra liquid from the bowl of beef. Add the cornstarch. Stir to coat the beef, until it forms an uneven coating with a little dry cornstarch left unattached.

Step 4

Heat oil in a large nonstick skillet (or a cast iron pan) over medium high heat until hot. Add the beef and spread into a single layer in the skillet. Separate the beef pieces with a pair of tongs or chopsticks.

Step 5

Cook without touching the beef for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 1 to 2 minutes. Transfer the beef to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.

Step 6

Place the pan back onto the stove and turn to medium heat. You should still have 1 to 2 tablespoons of oil in the pan. If not, add more.

Step 7

Add the onion, pepper, and dried chili pepper. Cook and stir for 1 minute.

Step 8

Add the ginger and garlic. Stir a few times to release the fragrance.

Step 9

Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens a bit.

Step 10

Add back the beef pieces. Stir to coat beef with sauce.

Step 11

Transfer everything to a plate immediately and garnish with roasted sesame seeds, if using.

Step 12

Serve hot over steamed rice as a main dish.