Slice the sirloin steak into thin strips and season with coarse black pepper, salt, smoked paprika, and cornstarch.

Heat 3 tablespoons of vegetable oil in a pan over medium-high heat. Stir-fry the seasoned steak strips until browned, then remove and set aside.

In the same pan, add the remaining 2 tablespoons of oil. Toss in minced shallot, sliced carrots, and chopped cabbage. Sauté until tender—about 3-4 minutes.

Mix in sliced red chile peppers, minced garlic, and peeled ginger. Stir-fry for another 2-3 minutes.

In a bowl, whisk together powdered shrimp, soy sauce, rice wine vinegar, all-purpose flour, and sugar until smooth.

Pour the prepared sauce over the sautéed vegetables, stirring gently. Bring to a simmer until the sauce thickens.

Return the cooked steak to the pan, tossing everything together until well coated in the sauce. Cook for an additional minute.

Garnish with red pepper flakes, toasted sesame seeds, and chopped green onions before serving.