Begin by slicing your beef flank or skirt steak into thin strips against the grain. In a bowl, combine the beef with Shaoxing wine, salt, black pepper, and cornstarch. Toss well to coat the beef evenly. Allow the mixture to marinate for at least 15 minutes.

In a separate bowl, whisk together low-sodium chicken broth, soy sauce or tamari, rice vinegar, sesame oil, sugar or honey, and minced garlic. Mix until well combined, ensuring the sugar is dissolved.

Heat a large skillet or wok over medium-high heat and add peanut or vegetable oil. Once hot, carefully add the marinated beef in a single layer. Cook for approximately 2 minutes until golden brown and then flip to cook the other side for another 2 minutes. Remove the beef and set it aside.

In the same skillet, pour in the prepared sauce, bringing it to a gentle boil over medium heat, stirring frequently. Cook the sauce for about 3-4 minutes until it slightly thickens.

Return the cooked beef to the skillet, tossing it in the sauce to coat evenly. Cook for an additional minute just to reheat the beef. Transfer the Sesame Beef Stir-Fry to a serving dish, and sprinkle with toasted sesame seeds.