1

Slice the steak into thin slices against the grain as pictured above. In a medium bowl add 3 tbsp. of the soy sauce, rice wine vinegar, about 1 tbsp. garlic powder and 1 tbsp of the cornstarch. Add the sliced steak to the bowl and mix well so each piece of steak is coated with the marinade. Place in the refrigerator and marinate at least 2 hours. The longer you marinate it, the better it will be.

2

In a small glass bowl, mix 3 tbsp soy sauce, 1 tbsp water and about 1 tbsp. of the cornstarch. Set it aside.

3

In a wok or large frying pan, add in 2 tbsp oil and add the beef spreading evenly in the wok. Cook for 20 seconds without touching and letting the beef brown. Cook meat, turning and making sure to brown for another 2-3 minutes. You will have to add the meat in batches as it won't all fit. Don't crowd it because if you do, you will be steaming the meat and you don't want to do that. After each batch is done, set aside on a plate.

4

Add the remaining oil to wok, add peppers and onions and cook until onions and peppers are soft, about 7 minutes..Add the beef back into the work and then add the rest of the sauce. Stir everything together and let cook another 2 minutes until everything is all incorporated. Transfer to a serving platter. I served mine over white rice and steamed sesame broccoli.