Beef Stir-Fry with Peppers

Beef Stir-Fry with Peppers

Ingredients:
8 oz. beef tenderloin, flank steak, or flap meat, cut into pieces
2 1/2 Tb. oil
1 clove garlic, minced
1 inche piece fresh ginger, peeled and sliced
1/2 small green bell pepper, seeded and sliced
1/2 small red bell pepper, seeded and sliced
1/2 onion, sliced
1 tsp. freshly ground black pepper
salt, to taste

Marinade:
1 1/s tsp. Maggi seasoning sauce
1/2 tsp. soy sauce
1/2 tsp. dark soy sauce
1 tsp. oyster sauce
1 tsp. Worcestershire sauce
1 tsp. Chinese rice wine or sherry
1/2 tsp. cornstarch
1/2 tsp. sesame oil
1/2 tsp. sugar

1. Tenderize the meat by slicing and sprinkling with 1 tsp. baking soda. Rest for at least 15 minutes, rinse under running water, and drain. Meanwhile, combine all marinade ingredients. Add tenderized beef to the marinade and let sit for at least 15 minutes.
2. Heat 1 Tb. oil in a wok or skillet over high heat. Stir-fry the beef until brown on the outside but still pink on the inside. Dish out and set aside. 
3. Heat the remaining oil in a wok or skillet over high heat. Stir-fry the garlic and ginger until aromatic, then add the peppers, onions, and black pepper. Stir-fry until you smell the aroma from the ingredients in the wok.
4. Transfer beef back to the wok or skillet. Stir-fry until the beef is cooked through and the center of the meat is no longer pink, 1-2 minutes. Dish out and serve immediately with steamed rice.