2 lbs. top sirloin steak (ribeye or flank steak are good substitutes)
2 tbsp. soy sauce
1 tbsp. Maggi sauce
1 tbsp. rice wine
2 tbsp. oyster sauce
1 tbsp. Worcestershire sauce
1 tbsp. cornstarch
2 tsp. sesame oil
1 tbsp. sugar
1 tbsp. vegetable oil (add to meat just before stir-frying)
2 green bell peppers, seeded and cut into large dice (or sliced)
1 medium onion, thinly sliced
2-3 cloves garlic, minced
2-3 tsp. minced fresh ginger
2 tbsp. soy sauce
2 tbsp. Worcestershire sauce
8 tbsp. water
1 tsp. sesame oil
2 tsp. cornstarch
1 tsp. sugar
2 1/2 tsp. cracked black pepper (less if you want it less spicy)
2-3 tbsp. vegetable oil
1 small fresh red chili, seeded and sliced for garnish
1. Trim the fat off of the sirloin steaks and cut against the grain into 1" x 3" slices.
2. Place into a bowl and toss with the marinade ingredients. Cover and marinate at room temperature for 30 minutes.
3. Prep the veggies and stir all the sauce ingredients together in a bowl and set aside.
4. Heat 2 tbsp. of oil in a wok or large saute pan over high heat. Mix in 1 tbsp. of oil to the meat just before cooking, then and saute for several minutes until just cooked through. Pour the meat and all juices into a bowl and set aside.
5. Wipe the pan clean and heat 1 tbsp. of oil over medium high heat. Add the sliced onions and cook for 3-5 minutes until lightly caramelized. Add a touch more oil if the pan is dry, stir in the minced garlic and ginger. Stir briefly, than add the bell peppers. Saute for 1 minute, then add the reserved beef and any juices.
6. Bring the mixture back up to a boil, then add the sauce. Stir about 30 seconds or until the sauce has thickened. Remove the beef to a serving dish and garnish with a few slices of red chili and a sprinkling of cracked black pepper, if desired.
7. Serve with steamed white rice.