Step 1

To start with, combine thinly sliced beef with soda, toss it well using fngers and refrigerate for 30 minutes.

Step 2

After 30 minutes, rinse the beef well and drain off the excess water and pat dry it a bit using paper towel.

Step 3

In a small bowl, combine all the ingredients very well ensuring cornstarch is fully incorporated. (see not Note 2)

Step 4

Now, add ⅓ of the prepared marinade to the beef slices, toss well, cover and refrigerate for 20 minutes. (see Note 3)

Step 5

Heat vegetable oil in wok or pan on medium high heat.

Step 6

Once the oil is hot, add chopped garlic and ginger and cook for 15 seconds.

Step 7

Now add marinated beef and cook stirring it on high heat until it changes the color to light brown and nicely seared but not cooked through completely. This will take around 2-3 minutes.

Step 8

Shove the beef on one side of the pan and add chopped scallion whites, sliced onion and carrot and sauté for 30 seconds.

Step 9

Add bell peppers and sauté for another 15 seconds.

Step 10

Now, add rice vinegar and 2 tablespoons of water in the remaining marinade and mix. Stir-in the sauce and cook until the sauce thickens (around 30-45 seconds).

Step 11

Add sesame oil and toss. Sprinkle scallion greens and sesame seeds and remove the wok from heat immediately.

Step 12

Serve hot with steamed white rice. You can also serve it with cauliflower rice or quinoa.