To a ziploc bag, add cornstarch, chili powder, salt, and black pepper. Seal shut and shake to mix together. Set aside.

In a bowl, whisk together eggs, salt, chili powder, and black pepper.

Add the sliced beef strips into the egg batter in batches at a time. Take out, let any excess drip off, and then transfer into the ziploc bag. Repeat until all the beef is dipped in the egg batter and in the ziploc bag.

Once all the steak is in the bag, seal it tightly and shake it around well until each piece is coated evenly.

Over medium heat in a saucepan, add butter, garlic, ginger, and tomato paste. Saute for around 2 minutes until the color of the tomato paste deepens.

Then add the rice vinegar, chili powder, red pepper flakes, soy sauce, sweet chili sauce, and brown sugar. Mix together, bring to a simmer, and then lower the heat. Combine the cornstarch and water and pour into the pan to thicken the sauce into a glaze. Once it coats the back of a spoon, take off the heat and transfer it to a large bowl. Set aside.

To stir-fry the veggies, add sesame oil to a pan over medium to medium-high heat. Once hot, toss in the onion. Saute for about 5 minutes or until golden and softened. Then add in the red chilis and saute for an additonal 2 minutes on medium-low heat. Take off the heat once the chilis are softened.

Heat vegetable oil to 350°F in a frying pan. Drop the breaded beef in, making sure not to overcrowd. Fry in two batches. Once golden, about 6 to 8 minutes, take out of the oil and drain on a wire rack.

Toss the beef in the sauce along with the veggies. Toss all together to coat everything evenly.

Enjoy warm over rice!