In a large skillet or Dutch oven, over medium-high heat, add two tablespoons of vegetable oil.

Dust each piece of beef in the corn starch and pan fry for two minutes per side. Do not overcrowd the pan. Keep the beef in a single layer. Once done, remove to a plate and fry the next batch. You might need to add a tablespoon of vegetable oil to the pan after each batch. Set the beef aside when all fried. This will take about 30 minutes from start to finish.

In the meantime, whisk together the cornstarch, orange juice, orange zest, molasses, rice vinegar, soy sauce, garlic, and ginger.

Do not clean the skillet. Pour the juice mixture into the hot skillet and use a wooden spoon to scrape the stuck on beef bits off the bottom of the pan. This process is referred to de-glazing and is often done using wine, but acidic juice works very well. This will take about one minute.

The sauce will begin to thicken. Reduce the heat to medium, add the sesame seeds and add the beef back to the pan. Toss to coat. Allow to cook for 3 minutes.

Add the green onions. Toss and cook for 2 more minutes.

Serve immediately. Use fresh chopped green onions and more sesame seeds for garnish.