Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Once the oil is shimmering, add beef mince, breaking it apart with a wooden spoon. Cook for about 5-7 minutes until browned. Remove and set aside.

In the same pan, add the remaining tablespoon of vegetable oil. Add the chopped onion, minced garlic, grated ginger, and optional red chili. Sauté for 3-4 minutes until the onion is translucent.

Return the browned beef mince to the pan and mix well with the sautéed ingredients. Let the flavors meld for 2-3 minutes.

In a separate bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil. Pour this mixture over the beef and stir gently. Allow it to simmer for about 2-3 minutes.

Reduce the heat and let it simmer for about 5 minutes, stirring occasionally.

Stir in a cornstarch slurry into the simmering mixture. Cook for another 2-3 minutes, stirring constantly, until sauce thickens.

Remove the pan from the heat and transfer to a serving dish. Garnish with spring onions and sesame seeds. Serve hot over rice, noodles, or in lettuce wraps.