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Cut 1 lb. flank steak into strips.
Marinate the steak with 1 tablespoon of soy sauce, one egg white, one fourth teaspoon of baking soda, 1 teaspoon of white pepper and 2 tablespoons of cornstarch. Mix until the meat is well coated and refrigerate for about 45 minutes.
For the sauce, mix half a cup of water with two tablespoons of soy sauce, three tablespoons of oyster sauce, three tablespoons of Sriracha, quarter cup of hoisin sauce, two tablespoons of ketchup and one fourth cup of brown sugar. Mix until well combined.
Cut one small white onion into 2 inch pieces.
Cut one red bell pepper.
Before cooking, give the meat a final dusting of cornstarch mix.
Heat some oil in a wok over medium heat.
Fry the meat in batches for about 3 to 4 minutes.
Remove the fried meat from the wok.
In the same wok, leave some oil and saute 3 minced garlic cloves, the onion and the bell pepper for about 2 minutes.
Add the meat back into the wok and mix.
Add the sauce and mix, ensuring the meat is well coated.
Add 2 tablespoons of vinegar.
Add a mixture of 1 tablespoon of water with 1 tablespoon of cornstarch.
Mix well, cover, and continue cooking for about 2 minutes.