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Prep all ingredients: Chop the flank steak into 1-inch cubes, then toss the steak cubes in cornstarch to coat. Chop the green onions and divide into whites and greens. Mince the garlic and grate the ginger.
Set a wok (or large sauté pan) over medium-high heat. Add the sesame oil to the pan. Once hot, add the steak cubes and onion whites to the pan. Stirfry the steak cubes until brown on all sides but not cooked through. If working with a smaller pan, brown the steak in batches so it sears, not steams, as it cooks.
Once all the steak cubes are browned, move them to a holding plate, leaving the remaining fat and juices in the pan.
For the teriyaki sauce: Place the garlic and ginger in the pan. Stirfry for 2-3 minutes to soften. Then add the soy sauce, sugar, rice vinegar, and crushed red pepper. Stir and simmer for 5-8 minutes until the sauce thickens into a gravy consistency.
Add the browned steak cubes and juices back to the skillet. Toss and coat for 2-3 more minutes until the steak is fully cooked through. Turn off the heat and stir in the onion greens and sesame seeds.
Serve warm over rice, noodles, or low-carb cauliflower rice.