Prepare the Sauce: In a small bowl or jug, whisk together the light soy sauce, dark soy sauce, brown sugar, rice vinegar, and toasted sesame oil until the sugar has dissolved. In a separate small bowl, mix the cornflour with the 60ml of cold water to create a smooth slurry. Set both aside.

Sauté the Aromatics: Heat the vegetable oil in a large frying pan or skillet over a medium heat. Add the finely chopped onion and cook for 4-5 minutes, stirring occasionally, until it has softened and become translucent.

Add Garlic and Ginger: Add the minced garlic and grated ginger to the pan. Cook for another minute, stirring constantly, until they are fragrant. Be careful not to let them burn, as this can make the final dish taste bitter.

Brown the Beef: Turn the heat up to medium-high. Add the ground beef to the pan. Use a wooden spoon or spatula to break it up into small pieces. Cook for 6-8 minutes, stirring occasionally, until the beef is nicely browned all over. I find that using a potato masher to break up the ground beef in the pan works wonders for getting a fine, even texture.

Drain the Fat: If your beef has released a lot of fat, carefully tilt the pan and spoon out most of the excess, leaving about a tablespoon behind for flavour.

Combine and Simmer: Pour the prepared soy sauce mixture over the browned beef. Stir well to combine. Bring the sauce to a simmer, then pour in the cornflour slurry, stirring continuously.

Thicken the Sauce: Let the mixture simmer for another 2-3 minutes. The sauce will thicken into a rich, glossy glaze that coats the beef beautifully. This is where it all comes together.

Finishing Touches: Remove the pan from the heat. Stir through most of the sliced spring onions, reserving some for garnish.

Serve: Spoon the soy sauce ground beef over bowls of hot steamed rice. Garnish with the remaining spring onions and a generous sprinkle of toasted sesame seeds.