Step 1

In a ziplock bag combine the 1/2 cup cornstarch and 2 lb of cut into strips, close it and shake for the beef strips to be fully and evenly coated in cornstarch.

Step 2

Preheat a large skillet over high heat, then add enough oil to coat the bottom of the skillet. Next, add 3 cut up bell peppers and quickly cook them for about 3-4 minutes, stirring often. As soon as the bell peppers are browned slightly, remove them to a separate bowl. Do not overcook them, they should still have a bit of a bite to them. Lastly, tilt the skillet to the side and remove the bell peppers to a separate bowl, leaving the oil behind.

Step 3

Add the onions to the skillet and sear for about 3-4 minutes, just trying to char up the sides. Add more oil if needed. Tilt the skillet and remove the onion to the bowl with peppers, leaving the oil behind.

Step 4

Next, add the rest of the oil and add the beef strips, shaking off the excess of cornstarch and cook in a single layer in batches for about 1 minute per side. Transfer the cooked beef to a separate bowl. Do not overcrowd the pan. Beef needs to be seared, not cooked in its own juices. Keep adding the oil as needed after cooking each batch.

Step 5

Drain off the remaining oil from the skillet leaving the stuck on beef bits. Next add 1/2 cup of soy sauce, 1/2 cup water and 1/2 cup brown sugar, 2 tsp of ginger powder and the 4 cloves of minced garlic to the pan and let it come to a boil, scraping off the bits off the bottom of the skillet. Boil for about 1-2 minutes to reduce the sauce. Then, add Sriracha sauce if desired.

Step 6

Add the beef back into the sauce and stir to coat it in the sauce. Allow to come to a boil, which should thicken the sauce. Next add the bell peppers, cooked onion, and the green onion stalks and stir to heat through.