Prep the beef and vegetables

• Thinly slice the beef against the grain.
• Slice the bell pepper into strips and julienne the carrot.
• Thickly slice the green onions.

Coat the beef in cornstarch

• Place the sliced beef in a bowl, add the cornstarch and toss to coat evenly.
• Set aside.

Make the sauce

• In a small bowl, mix the grated ginger, garlic, brown sugar, water, soy sauce and Sriracha until combined.
• Set aside.

Sear the beef

• Heat half the oil in a large skillet or wok over high heat.
• Add the beef in batches without overcrowding and sear until crispy.
• Remove the cooked beef and set aside.

Stir-fry the vegetables

• Add the remaining oil to the skillet.
• Toss in the carrots and bell peppers and stir-fry over medium-high heat until crisp-tender.
• Add the green onions and stir briefly.

Combine everything

• Return the beef to the skillet and pour in the sauce.
• Stir to coat everything evenly.
• Reduce the heat to medium-low and simmer until the sauce thickens.

Finish and serve

• Garnish with toasted sesame seeds.
• Serve over steamed white rice or noodles.