Place steak into freezer for30 min or so to help firm it up for slicing.
Thinly slice the steak against the grain.
Whisk together the soy sauce, honey, 2 tsp cornstarch, sriracha, rice vinegar, and water/chicken powder or chicken stock and set aside.
Line a baking sheet with a cooling rack. Also line a cookie sheet with some paper towels.
Season the beef with salt and pepper. Put 1/4 cup cornstarch into a ziploc and add 1/2 the beef. Toss until coated.
Heat the oil in a frying pan. You want the bottom to be coated in about 1/8 inch of oil so add more or less depending on your pan size.
Heat over medium high heat until hot. Add half the beef. Don't add to much so it has a chance to brown well without steaming.
Fry without moving until browned one one side. Flip and brown the other side.
Drain on paper towels then move to the cooling rack to keep it crisp while you fry the rest of the beef the same way.
Once all the beef is fried, wipe out the skillet. Add the sesame oil to the pan over medium high and add the snow peas and garlic. Cook for about 1 minute. Reduce heat and add the beef back to the pan along with the sauce and allow it to thicken for a minute. Top with sliced scallions and serve.