Thin slice sirloin steak to thin strips, against the grain. Toss to coat with 2 tbsp arrowroot flour, sea salt, black pepper, garlic and onion granules. Cover and store in the fridge while moving on to prepare sauce.
In a medium sauce pot, combine ingredients listed under “sauce”. Reduce the sauce over medium-low to low heat to about ⅓ cup. Stir frequently until the sauce is in glossy texture (about 4-5 mins.). Set aside.
In a large skillet, heat 2 tbsp ghee over medium-high heat, when hot, lower the heat to medium. Coat/toss beef strips with 2 more tbsp of arrowroot. Coat well and evenly. Test with one single strip first to see if it starts bubbling/sizzling right away. Pan-fry them in separate batches. Try not to overcrowd the skillet. *
When the beef strips are in golden brown crispy, add sauce. Gently toss to combine. Serve immediately with blanched vegetables and garnish with sesame seeds.
*The texture of the beef strips is important in this recipe. To achieve crispy texture without deep-frying, use a large skillet and preheat the skillet well. Pan-fry the strips in separate batches. Add more oil if necessary. The beef strips should have slight crisp up texture. Some strips might stick with each other while others won’t. I wouldn’t overly worry.