Wash the rice by placing it on a sieve and under running water. Rub it with your hand until the water runs clean.

Put the water from the recipe and the rice in a pot over medium heat. As soon as it starts to boil lower the heat to a minimum and put a lid on it. After 15-20min it should have dried out.

Use a fork to fluff it up and reserve.

Remove any excess of fat and membranes from the beef and cut it in 2-3mm thick slices. Remember to always cut against the grain of the cut.

Mix the slices with the cornstarch until they're all covered. Discarn any excess cornflour.

Slice the white part of the spring onion / scallion thinly. For the green part cut it diagonally in 4mm thick slices. Reserve separately.

Dissolve the extra teaspoon of cornstarch in the soy sauce and also add to it the water, chili flakes and sugar.

Heat up a pan on high heat and add 2 tbsp of vegetable or canola oil.

Add the beef a few at a time, enough to cover the base of the pan comfortably. Let them cook for about 30 seconds per side and then flip them, they should be golden,

Remove them from the pan and onto a bowl with kitchen paper to remove the excess oil.

Repeat the process with the rest of the beef, adding more oil as needed.

Lower the heat to medium, add more oil if needed and use it to cook the garlic, ginger and white part of the spring onion / scallion for a few seconds (they go golden pretty quick).

Add the soy sauce with the other ingredients and let it boil for a minute, stirring constantly. Add the beef and half of the green part of the spring onions / scallions and mix.

Serve immediately over rice and garnish with the rest of the green part of the scallions / spring onions, toasted sesame seeds and chili flakes.