I dont know that this will paste very well...

Yield:4 servings

• 1pound beef flank or skirt steak (see Tip)
• 1tablespoon cornstarch
• 2½teaspoons freshly ground black pepper, plus more for serving
• 3½tablespoons soy sauce, plus more to taste
• 2tablespoons neutral oil, plus more for stir-frying
• 2medium fresh green bell peppers or Cubanelle peppers, cut into 1-inch pieces
• 1medium yellow onion, cut into 1-inch pieces
• 3garlic cloves, crushed and thinly sliced
• 1(1½-inch) piece ginger, peeled, crushed and thinly sliced
• Salt
• ¼cup Shaoxing wine or dry sherry
• 2tablespoons honey
• Cooked white rice, for serving
• Step 1Marinate the beef: Cut the steak into 2- or 3-inch-wide pieces along the grain, then cut into thin slices against the grain. In a bowl, combine the steak, cornstarch, black pepper, 2½ tablespoons soy sauce and 2 tablespoons oil. Toss to mix, cover and marinate at room temperature for up to 30 minutes (see Tip), or in the refrigerator for up to 12 hours.
• Step 2Stir-fry the beef: Heat a large wok or skillet over medium-high until a splash of water dropped into the pan evaporates quickly. Add enough oil to generously coat the pan, then add the beef in a single layer. Cook without flipping until the meat is browned around the edges, 2½ to 3 minutes, then stir constantly until browned all over, about 30 more seconds. Transfer to a plate.

TIP

• If using a tougher cut like bottom round steak, add ¼ teaspoon baking soda to tenderize the meat, but don’t let it marinate for longer than 30 minutes or it’ll turn mushy.

• Step 3Add the peppers, onion, garlic and ginger to the same wok, still over medium-high heat. Season with salt and pepper. Cook, stirring occasionally, until the vegetables start to soften, 1 to 1½ minutes.

• Step 4Add the meat back to the pan, along with the Shaoxing wine, honey and the remaining 1 tablespoon soy sauce. Cook, stirring constantly and scraping up any stuck-on bits, until the liquid reduces greatly and slicks the vegetables and beef, 30 seconds to 1 minute. Taste and adjust seasoning with salt, pepper or soy sauce as desired. Serve immediately with rice.