1 1/2 - 2 lbs. flank steak or beef sirloin, julienned into 2" strips
2 green bell peppers, julienned
1 red bell pepper, julienned
2-3 jalapeno peppers (according 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 cup water
4 tbsp. soy sauce
1 tsp. sesame oil
1. Julienne the beef and place in a medium bowl. Stir well with 4 tsp. baking soda, cover and refrigerate for 20-30 minutes. Remove beef to a strainer or colander and rinse well with tap water. Place in a bowl and pat dry with paper towels.
2. Add the marinade ingredients, 1 tsp. of the minced garlic, and 1 tsp. of the minced ginger to the beef. Mix together well. Cover bowl with plastic wrap and marinate for 30 minutes.
3. Heat 2 tbsp. vegetable oil in a large saute pan or wok over medium high heat. Add the beef and cook, stirring occasionally, until the meat is just cooked through. Remove to a bowl and set aside.
4. Wipe out the pan and add 2 tbsp. vegetable. Heat over high heat and add the diced red onion & cook, stirring occasionally, until onion is softened. Add remaining minced ginger, garlic, and half the scallions and saute for about 20-30 seconds until fragrant. Add the julienned peppers and stir-fry 3-4 minutes or until slightly softened.
5. Add the beef back to the pan and cook 1 minute.
3. Stir in chopped cilantro and the remaining scallions. Add the sauce and bring to a boil; cook for 30 seconds or until thickened.
4. Serve with steamed white rice.