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Thinly slice the flank steak against the grain into thin ¼ inch slices and add it to a medium bowl.
Add salt and 1 tablespoon of cornstarch,stir and let sit for 30 minutes.
Combine all the Sauce ingredients in a small bowl, whisk and set aside.
Heat a medium-small saucepan with the 1 cup of canola oil on medium-high and once the oil is hot, using the last two tablespoons of cornstarch toss the beef one last time and shake off any excess cornstarch. Fry the beef in small batches, 2-3 minutes. Set aside.
Heat a large pan or wok on high heat and add two tablespoons of the leftover oil from the beef.
Add the onion and bell pepper and cook for 2-3 minutes, until it just starts caramelizing on the edges.
Add the garlic and ginger in and continue to cook a few more seconds until fragrant.
Remove the veggies and set aside.
Add the Sauce to the pan and cook on high until it thickens, about 3-5 minutes.
Add the beef and vegetables into the sauce and toss to combine.
Serve immediately with rice, garnish with green onions and sesame seeds.