Cook the rice according to package instructions, usually about 15-20 minutes.

In a mixing bowl, combine equal parts cornstarch and flour, stirring well to create a smooth batter. Coat each beef strip generously with this mixture.

Heat a large pan over medium-high heat, adding enough oil to cover the bottom (about 1/2 inch). Fry the beef strips in batches for about 3-4 minutes on each side until golden and crispy.

In the same pan used for frying, sauté minced garlic and ginger for 1-2 minutes until fragrant. Pour in chili sauce and soy sauce while stirring in sugar. Cook for 3-5 minutes until thick.

Add the crispy beef strips back into the pan with the sauce, tossing to coat. Cook for an additional 1-2 minutes.

Spoon the beef and sauce over rice, garnishing with sesame seeds, cilantro, or green onions, then serve.