Start by coating your beef in the cornflour. Make sure every strip is coated. Set it aside.

Grate the garlic cloves and set them aside.

Heat a tablespoon of sesame oil in a wok and flash fry the beef. This should take about a minute. Remove it from the heat and set it aside in a bowl.

Add the rest of the oil to the wok, let it heat, and gently toast the garlic and ginger for about 10 seconds.

Add the sugar and the soy sauce and stir until all the sugar has dissolved.

Add the beef back in and stir, making sure every strip is covered by the sauce.

In a small bowl mix the cold water with the cornflour, making sure there are no lumps.

Add the cornflour "slurry" to the wok and stir, letting the sauce thicken for about 30 seconds.

Serve hot, garnished with spring onions and toasted sesame seeds.