1. Combine cornstarch, flour, baking powder, salt, and black
pepper in a mixing bowl. Toss the sliced beef in the mixture until well coated.
2. Heat
enough oil in a deep pan or wok over medium-high heat.
Fry the beef by batches until crispy and golden brown, about 3-4
minutes per batch. Remove and drain on paper towels.
3. In another pan, heat a tablespoon
of oil over medium heat. Add minced garlic and ginger, and sauté for 30 aeconds. Stir
in the soy sauce, rice vinegar, hoisin sauce, chili paste, and chicken broth. Bring the sauce to a rapis
boil.
4. Add the crispy beef back into the pan, tossing everything together until the beef is
well coated in the sauce.
Cook for an additional minute to heat through.
5. Garnish
with chopped green onions and sesame seeds if desired.
Serve hot with steamed rice or noodles | 
