Mongolian Beef

Cut the flank steak into thin strips, against the grain.

Season the meat with salt and dredge it in the cornstarch, coating all sides.

Heat oil in a skillet and fry the meat over medium heat until golden brown.

Remove the meat from the skillet and set aside.

In a saucepan, mix the soy sauce, beef broth, brown sugar, ginger, and minced garlic.

Dissolve the cornstarch in water and add it to the saucepan.

Bring to medium heat and stir until the sauce thickens.

Add the reserved meat to the sauce and mix well.

Garnish with chopped scallions.

Serve over cooked white rice and finish with sesame seeds.