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Place the sliced beef in a bowl with the soy sauce, cornflour, garlic powder, ground ginger, and black pepper and toss until evenly coated.
Mix the corn flour and water from the sauce to make a slury. Set aside.
Mix the rest of the sauce ingredients together. Set aside.
Heat a large non-stick frying pan or wok over medium heat. Add the oil and cook the ginger matchsticks for 5–7 minutes, stirring frequently, until golden brown and lightly crisp. Remove with a slotted spoon and set aside.
Increase the heat to high. Cook the beef in batches for 2–3 minutes per batch until browned and crispy around the edges. Remove and set aside.
Reduce the heat to medium. Pour the sauce mixture into the pan and bring to a simmer. Stir in the cornflour slurry and cook for 1–2 minutes until glossy and slightly thickened.
Return the beef and most of the caramelised ginger to the pan. Toss for 30–60 seconds until evenly coated.
Serve over the rice and garnish with the remaining ginger, spring onions, chilli, and sesame seeds.