Drizzle the sunflower or coconut oil into a stainless steel everyday pan or cast iron skillet with high sides over medium heat. Add the ground beef, sprinkle the salt over, and press into a patty all the way to the edges of the pan. Let it cook for 3 minutes without disturbing or stirring it.
After 3 minutes, begin breaking up with a bamboo or wooden spoon until opaque and browned. Stir in the minced garlic and ginger, raise the heat to medium high, and cook until fragrant, about 1 minute. Stir in the chili garlic paste and brown sugar and cook for 30 seconds. Whisk together the soy sauce, sesame oil, and 1 1/4 cups broth and pour over the beef. Bring to a simmer.
Whisk together the remaining 1/4 cup of broth and the cornstarch until smooth. Pour into the simmering beef and sauce, stirring vigorously until combined. Return to a simmer, drop the heat to medium low, and let bubble and thicken for about 3 minutes, adding extra broth, 1 tablespoon at a time if it becomes too thick.
Remove from the heat and stir in the sesame seeds and green onions. Serve hot on rice, warm on lettuce leaves, or cold on salads.