In medium bowl, combine cornstarch and Chinese 5 Spice Powder. Stir till well combined.
Slice steak into 1/4 inch strips. Place in bowl with cornstarch mixture and toss to coat evenly.
In a wok or skillet, add oil to cover the bottom of the pan. The oil should be about 1/4" high in the pan so it comes about halfway up the beef strips. Heat the oil to medium high heat.
Add beef strips to hot oil and cook until golden and crispy, about 1-2 minutes per side. Once cooked, remove the beef and let rest on a paper towel.
Remove all but 1 tablespoon of the oil. Return the pan to the burner and add red pepper strips, green onions strips and garlic to the remaining oil. Stir fry for about 3 minutes or until tender.
In a bowl, mix sweet chili sauce, soy sauce, sesame oil, honey and rice wine vinegar. Stir well. Add sauce to pan with veggies and cook for 2 minutes. Add beef back in and toss to coat. Cook an additional 2 minutes until it is heated through.
Serve immediately over your favorite side dish: rice noodles, jasmine rice or your favorite veggies. Garnish with green onions and sesame seeds if desired.