2 lbs. top sirloin steak (ribeye or flank steak are good substitutes)
4 tsp. baking soda
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. Combine well with 4 tsp. of baking soda and let sit for 20-30 minutes (this will tenderize the meat). Rinse the beef well with water and blot dry with paper towels.
2. Add the marinade ingredients to the beef. 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.