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Mix the marinade together in a large bowl until combined.
Add the sliced steak and stir together to thoroughly coat the steak in the marinade.
Cover the bowl and place in the fridge to marinate for 2 hours.
After two hours, warm up a bowl or dish in the oven. We’re going to be working in two batches, so the bowl is to keep the first batch warm.
Heat a wok over a very high heat.
Working in 2 batches, add the steak to the hot wok and spread it out as much as you can, so as much of the beef as possible is directly touching the wok (this will help it to caramelize).
Fry for about 3 minutes, without moving it around, then toss with a spatula and fry for another 2-3 minutes, until the steak is browned and lightly caramelized.
Place in the warm bowl and repeat with the remaining steak.
Once all of the steak is cooked, sprinkle with sesame seeds and serve with boiled rice.
I like to serve with some chopped cucumber and tomato too.