1 1/2 lbs. beef sirloin, julienned into 2" strips
2 green bell peppers, julienned
1 red bell pepper, julienned
2-3 jalapeno peppers (pursuant to your spice tolerance),* seeded, halved & then thinly sliced
8 cloves garlic, minced
1/2 small red onion, diced
4-5 scallions, chopped
1/2 cup fresh cilantro, chopped
1 tbsp. fresh ginger, minced
1/4 cup soy sauce
2 tsp. sesame oil
2 tsp. sugar
1/4 cup rice wine
1/2 tsp. black pepper
1 tbsp. vegetable oil
2 tbsp. cornstarch
1. Julienne the beef and place in a medium bowl. Add marinade ingredients, 1 tsp. of the minced garlic, and 1 tsp. of the minced ginger. Mix together well. Cover bowl with plastic wrap and place in the frig for at least 20 minutes.
2. Heat 2 tbsp. vegetable oil in a large saute pan or wok over medium high heat. Add diced red onion & cook, stirring occasionally, until onion is softened. Add remaining minced ginger and garlic and saute for about 20-30 seconds until fragrant. Add beef and cook 3- 4 minutes until beef is browned & mostly cooked through.
3. Add julienned peppers (bells & jalapenos) and saute for 3-5 minutes or until peppers barely begin to soften. Season with additional soy sauce and sesame oil, as needed. Add a scant 1/4 cup of water if there's not enough sauce. Stir in chopped cilantro.
4. Serve with hot white rice.