Marinate the beef for one hour with soy sauce, egg white, baking powder, and cornstarch.
Coat the beef in cornstarch and shake off excess.
Sear beef on both sides on high heat until crispy, about 1-2 minutes per side.
In a pan, sauté garlic, ginger, chili, and canola oil for 2-3 minutes.
Add light brown sugar, chicken stock, and low sodium soy sauce to the pan and bring to a boil.
Whisk in cornstarch slurry and boil for 3-4 minutes.
Add in seared beef and coat with sauce.
Garnish with scallions and sesame seeds.
