**Prepare the Steak:**

1. – In a ziploc bag, mix cornstarch, chili powder, salt, and black pepper.
2. – In a bowl, whisk together eggs, salt, chili powder, and black pepper.
3. – Dip sliced beef in the egg batter, then coat with the cornstarch mixture in batches.
4. – Seal the bag and shake until each piece is evenly coated.

**Make the Sauce:**

1. – In a saucepan over medium heat, melt butter and sauté garlic, ginger, and tomato paste for about 2 minutes.
2. – 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:**

1. – Heat sesame oil in a pan and sauté onion until golden and softened.
2. – Add red chilis and sauté for an additional 2 minutes on medium-low heat.

**Fry the Steak:**

1. – Heat vegetable oil to 350°F in a frying pan.
2. – Fry the breaded beef in batches until golden, about 6 to 8 minutes per batch.
3. – Drain on a wire rack.

**Combine and Serve:**

1. – Toss the fried beef with the sauce and veggies until evenly coated.
2. – Enjoy warm over rice or noodles!