Allow sirloin to come to room temperature while the sauce is prepared.
Prepare Sha Cha Sauce. Add vegetable oil to a saucepan over medium heat.
Roughly chop the red chili peppers, shallot, garlic cloves, and ginger. **remove most or all of the seeds from the red chile peppers before chopping. The seeds hold the most spice so do this depending on personal preference.**
Add the chopped red chile peppers, shallot, garlic, and ginger to the saucepan. Cook for 5 minutes. Transfer to a food processor and blend into a paste. Return to the pan. Add the powdered shrimp, rice wine vinegar, flour, and sugar. Stir and bring to a boil. Lower heat and let simmer for 5 minutes. Whisk and set aside.
Peel carrots, then cut into thin 1-2” sections. Cut the green onions at an angle into 1-2” sections.
Trim the fat from the sirloin and cut into 1 ½” wide sections, then slice each section into ¼” thick pieces. Add to a bowl and toss with 2 tablespoon vegetable oil, cornstarch, black pepper, salt, and smoked paprika.
Heat 1 tablespoon oil in a wok.
Add sirloin and cook for 1 minute per side. Remove from the wok and set aside.
Add the green onions, carrot, cabbage, and shallot to the wok. Stir fry for 3 minutes.
Add the sirloin back to the wok. Pour in the sha cha sauce and toss to coat. Cook for 5-10 minutes on low heat.
Garnish with chopped green onions and sesame seeds and enjoy!