To make the Coating: In a large bowl or Ziploc bag mix together 1/4 cup cornstarch, granulated garlic and salt.
Add steak then seal and toss together. Open bag and chill in the refrigerator for 1 hour.
To make the Sauce: In a medium bowl whisk together beef stock, brown sugar, soy sauce, 1/4 cup cornstarch, 2 teaspoons minced garlic, ground ginger, and red pepper flakes. Mix until well combined and cornstarch has dissolved. Set aside.
To Cook: Heat vegetable oil in a large deep skillet (12 inch skillet) or similar size saucepan (or wok) over medium high heat.
Remove steak from bowl and toss with reserved 1/4 cup cornstarch to coat then remove shaking off any excess cornstarch.
Add steak to oil in skillet in a single layer. Cook in batches, if needed. Brown steak on both sides, remove to a platter. (It doesn't have to be cooked through, sides should be crusted.)
Drain oil from skillet reserving 1 tablespoon, then turn heat to medium. Add reserved minced garlic cloves to pan cook for 1 minute or just until softened and fragrant scrape any brown bits on the bottom of the pan.
Add sauce to pan, bring to a gentle boil then immediately lower the heat to medium-low.
Add steak back to pan and simmer in the sauce for 3-5 minutes, or just until the steak is cooked through and sauce has thickened. (See Cook's note)
Serve immediately over white rice garnished with sesame seeds and green onions.