1/2 to 1teaspoonred pepper flakesadd more if you like it spicier
1/4cuplow-sodium soy sauce
1/4cupsweet chili sauce
1/4cupbrown sugar
1/4cupwater mixed with 2 teaspoons cornstarch
#### Veggie Stir-Fry:
2teaspoonssesame oil
1/2yellow oniondiced into large pieces
2 to 3Fresno Peppers or Bird's Eye Chilichopped
#### Other:
Vegetable oilfor frying
Instructions
**Prepare the Steak:**
- In a ziploc bag, mix cornstarch, chili powder, salt, and black pepper.
- In a bowl, whisk together eggs, salt, chili powder, and black pepper.
- Dip sliced beef in the egg batter, then coat with the cornstarch mixture in batches.
- Seal the bag and shake until each piece is evenly coated.
**Make the Sauce:**
- In a saucepan over medium heat, melt butter and sauté garlic, ginger, and tomato paste for about 2 minutes.
- Add rice vinegar, chili powder, red pepper flakes, soy sauce, sweet chili sauce, and brown sugar. Simmer, then thicken with the cornstarch-water mixture until it coats the back of a spoon. Set aside.
**Stir-Fry the Veggies:**
- Heat sesame oil in a pan and sauté onion until golden and softened.
- Add red chilis and sauté for an additional 2 minutes on medium-low heat.
**Fry the Steak:**
- Heat vegetable oil to 350°F in a frying pan.
- Fry the breaded beef in batches until golden, about 6 to 8 minutes per batch.
- Drain on a wire rack.
**Combine and Serve:**
- Toss the fried beef with the sauce and veggies until evenly coated.