This old-school Chinese food classic just showed up in your kitchen. Have at it...
1 lb flank or skirt steak, cut against the grain, bite sized pieces
1/3 cup corn starch
1/2 cup + 3 tablespoons soy sauce
1 teaspoon sesame oil, divided
1/2 cup water
1/2 cup brown sugar
2 tablespoons neutral oil
1/2 red onion, thinly sliced
2 red Holland peppers, sliced lengthwise then across into half moons
1 tablespoon garlic, minced
1 tablespoon ginger, minced
2 green onions, the dark stems, thinly sliced
1 teaspoon toasted sesame seeds
Put the beef in a large bowl and add the cornstarch, 3 tablespoons of soy and 1/2 of the sesame oil - mix really well to combine, then set aside
In another bowl put the water, remaining soy and brown sugar - stir well to mostly dissolve the sugar
Heat a wok or skillet on medium/high heat, add 1 tablespoon oil then add 1/2 the beef
Cook, letting it brown on both sides until almost cooked through - remove to a plate and repeat with remaining beef adding more oil if necessary
Return the pan to the heat with a little more oil and put in the onion and peppers - stir fry a couple minutes then add the garlic & ginger - stir again about 30 seconds or until very fragrant
Add the soy/water/brown sugar to the wok - mix and bring to a quick, then turn down slightly add put the beef back in
Let simmer a couple minutes, stirring well to thicken, add the green onions, mix well and serve