Preparation:

Step1: Prepare the Beef

1. Thinly slice the beef into strips about 2 inches long and 1/4 inch wide.
2. In a mixing bowl, combine cornflour, baking powder, salt, and black pepper.
3. Toss the beef strips in the dry mixture, ensuring they are evenly coated. Let them sit for 10 minutes for the coating to adhere.

Step2: Make the Sauce

1. In a small bowl, whisk together soy sauce, sweet chilli sauce, hoisin sauce, rice vinegar, sesame oil, brown sugar, chilli flakes, ginger, and garlic.
2. Set the sauce aside; you’ll use it later for stir-frying.

Step3: Fry the Beef

1. Heat oil in a deep pan or wok over medium-high heat. Ensure the oil is hot enough by dropping a small piece of coated beef into the oil—it should sizzle immediately.
2. Fry the beef strips in batches to avoid overcrowding. Fry until golden brown and crispy (about 2-3 minutes per batch).
3. Remove the fried beef with a slotted spoon and place it on a paper towel-lined plate to drain excess oil.

Step4: Stir-Fry the Vegetables

1. In a clean wok or large frying pan, heat 1 tablespoon of oil over high heat.
2. Add the sliced bell peppers, carrot, and red chillies. Stir-fry for 2-3 minutes until slightly softened but still vibrant.
3. Add the spring onions and toss for another 30 seconds.

Step5: Combine and Serve

1. Reduce the heat to medium and pour the prepared sauce into the wok with the vegetables. Stir well until the sauce begins to bubble and thicken slightly.
2. Add the crispy beef strips to the wok and toss quickly to coat them evenly in the sauce.
3. Remove from heat and garnish with sesame seeds and fresh coriander.

Variations

1. Vegetarian Option: Substitute beef with crispy tofu or jackfruit for a plant-based alternative.
2. Additional Vegetables: Add mushrooms, broccoli, or baby corn to make the dish more colorful and nutritious.
3. Spice Level: Adjust the chilli flakes and fresh chillies to make the dish milder or spicier.
4. Gluten-Free: Use tamari or gluten-free soy sauce instead of regular soy sauce.