1. Start by patting the steak slices dry with paper towels. This ensures they get crispy when cooked.
2. In a bowl, toss the steak slices with cornstarch, salt, and pepper until evenly coated.
3. Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the steak slices in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes per side until crispy and browned. Remove and set aside.
4. In the same skillet, add a little more oil if needed, then toss in the garlic and ginger, sautéing until fragrant, about 30 seconds.
5. Add the sliced bell peppers and cook until just tender, around 2-3 minutes.
6. In a small bowl, mix together the soy sauce, rice vinegar, hoisin sauce, honey, and sriracha. Pour this sauce into the skillet and bring to a simmer.
7. Return the crispy beef to the pan and toss everything together until well coated in the sauce.
8. Garnish with sliced green onions and sesame seeds before serving.

Remember, patience is key — let that beef turn beautifully golden and crisp before removing it from the pan. It’s a lesson I learned early on while helping my abuela, and it makes all the difference.