Toss strips of meat in corn starch to coat. Mix ingredients from ginger to vinegar in small sauce pan. Bring to low simmer, cover, and keep warm. Heat 2-3 tablespoons of canola oil over medium heat in a large wok or frying pan. Lightly brown the outside of the meat but do not actually cook it. This will only take a minute or two. Pour the sauce over the meat and turn heat to low. Stir frequently until sauce begins to thicken and meat is just cooked. Be careful not to overcook or the meat may become tough. Add green onions and stir. Add green onions and stir. Serve over jasmine rice. Sprinkle with sesame seeds.
Adapted from http://www.yourhomebasedmom.com/mongolian-beef/