Step 1

If serving with white rice, start cooking that now.

Step 2

While rice is cooking make the sauce by combining hoisin sauce, rice vinegar, 2 tablespoons of the soy sauce, brown sugar, sesame oil and chili garlic sauce in a small sauce pan and bring to a boil.

Step 3

Mix the fish sauce with the remaining tablespoon of soy sauce and the corn starch and add to the hot liquid to form a thick sauce. Set aside.

Step 4

After the meat is trimmed and cut into short slices, pat dry with paper towels and sprinkle on the salt.

Step 5

Heat a wok to the highest heat your stove will produce and once the wok is smoking hot, add a tablespoon of the oil and once shimmering, add the onions.

Step 6

Cook the onions for three minutes then add all of the peppers and cook until charred on the outside but still a little crunchy, about five or so more minutes.

Step 7

Add the garlic and cook one minute then remove all to a waiting large bowl.

Step 8

Once the wok is back to smoking hot, add a little oil and cook the beef in several batches (just enough pieces at a time so they don’t touch each other and sear, not steam). Let them sit in the hot oil for a minute or two without touching to get a nice char, then flip and cook just for a few seconds on the other side and pour into the bowl with the vegetables.

Step 9

Repeat with the remaining oil and beef, cooking in very small batches. Once the last batch is flipped, pour the contents of the bowl into the wok along with the sauce and toss to combine. Remove from heat.

Step 10

Serve over cooked rice, and garnish with sesame seeds if desired.