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Add the sliced flank steak to a large bowl and mix with the cornstarch until the cornstarch is evenly distributed.
Heat 1 cup of vegetable oil in a large saucepan, once hot add beef and fry until browned and cooked through, about 1-2 minutes. Stir the meat around a little so that it cooks evenly. Transfer beef to a paper towel-lined plate and discard the oil from the skillet.
In a medium saucepan over low/medium heat add the oil, followed by the garlic and ginger, cook and stir for 30 seconds and whisk in the brown sugar, soy sauce, and water. Cook until slightly thickened, about 5-10 minutes, set aside.
Add beef back to the skillet into the sauce mixture and cook over medium heat until sauce thickens, for about 2-3 minutes. Stir in green onions.
Garnish with sesame seeds (optional). Serve immediately over rice.