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Add the sliced steak to a bowl along with with baking soda, white pepper, soy sauce, cornstarch and egg white for 30 minutes in the fridge.
In a small bowl, mix together the chicken stock, soy sauce, hoisin sauce, oyster sauce, sugar, sriracha, and ketchup to form your sauce.
In a separate small bowl, mix together the cornstarch and water to form a slurry.
Add the cornstarch to a tray. Dredge the marinated beef in the cornstarch until fully coated, shaking off any excess.
Add the oil to a wok over medium high heat. Heat the oil to 350°F and fry the beef for 3-4 minutes or until golden brown.
Drain the beef pieces with a mesh strainer and remove to a towel lined plate to allow any excess oil to drain. Turn off the heat.
Remove all but 2 tbsp of oil from the wok. Turn the heat to medium high heat and stir fry the garlic for 30 seconds, followed by the onions and red bell pepper.
Stir fry for 1-2 minutes until the vegetables are slightly charred, then add back the beef and sauce. Mix for 1 minute or until just combined.
Add the vinegar, mix, then add the cornstarch slurry. Stir for a minute until the sauce has thickened and coated the beef and vegetables.
Serve with rice & enjoy!