In a large mixing bowl, combine ground beef, Shaoxing wine, soy sauce, chili flakes, brown sugar, minced garlic, and grated ginger. Mix thoroughly until sticky.

With lightly greased hands, shape the mixture into 24 heaping tablespoon-sized meatballs and place on a baking sheet.

Heat canola oil in a skillet over medium-high heat. Add the meatballs in a single layer and sear for about 6-8 minutes until golden brown.

Remove excess grease, whisk sauce ingredients together, pour into the skillet, and cook for an additional 2 minutes.

Mix cornstarch with water to form a slurry, stir into the sauce, and cook for another minute until thickened.

Garnish with sliced green onions and serve hot over rice or alongside vegetables.