Cut the steak against the grain into 2” long strips (if you freeze the meat first for about 30 minutes, it will make it easier to cut).

Mix up the batter ingredients in a large bowl, whisking until smooth. Place meat strips in bowl and toss to coat, set aside.

Combine sauce ingredients into a bowl and set aside.

Thinly slice the peppers and carrots into long strips. Heat a tablespoon of oil in a large frypan or wok and fry peppers and carrots over med-high heat until veggies just start to soften, then pour sauce mixture in and bring to a boil. Lower to a simmer and reduce until sauce is thickened (if not thickening, stir in a mixture of 1 Tbsp cornstarch and 1 Tbsp cold water).

To fry beef, use a wok, saucepan or electric frypan and fill with about 4 inches of oil. Heat oil to 250°F, then add in batter coated beef pieces one at a time (shaking excess batter off). Do not crowd the pan, only put in enough pieces at one time so they don’t touch each other when cooking. Cooking time depends on how thick you cut your meat, could range from 2-5 minutes. At the two minute mark remove a piece and cut it in half to see if there is any pink left inside. If there, is continue cooking until no pink remains (note how long it cooked for so you can better time your second batch). Place cooked fried beef onto a paper towel to drain while you cook the remaining slices. If desired, once all the beef is cooked, re-fry them again for only 1 minute. This will give them an even crispier coating. Place on paper towels to remove excess oil.

Combine everything together, tossing until the beef is fully coated with the sauce.