Marinate beef strips in oil, soy sauce, salt and black pepper for 4 to 6 hours, or even overnight. Place beef and seasonings in a covered plastic container or resealable plastic bag (Ziploc) and refrigerate.
The next day, over medium heat add the remaining oil to the large skillet or wok. When oil is hot, stir fry the onions and bell peppers for 1 to 2 minutes till onions are translucent. Remove the onions and peppers from the skillet and set aside.
To the same skillet or wok, add the garlic and ginger. Stir fry for 1 minute. Keep cooking at medium heat.
Add brown sugar to the beef and mix well. Coat the beef strips with a tablespoon of corn starch. Add the beef to the hot oil with the garlic and ginger. Pan sear for 8 to 10 minutes till beef strips are brown. Remove beef and set aside.
In a small bowl, combine the 2 tablespoons cornstarch, water, remaining soy sauce. Blend well till there are no lumps. Add this mixture to the skillet or wok over medium heat. Let the sauce mixture boil. When it boils the sauce thickens. Lower heat to a slow simmer.
Return to the skillet the onions and peppers, then the cooked beef strips. Add the sesame oil. Mix all the ingredients well till thickened sauce coats the beef and vegetables.
Garnish with scallions. Serve with boiled rice.
Cook's comments: I used low sodium soy sauce for this recipe because I marinated the beef strips overnight. Feel free to use regular soy sauce for a stronger flavor or even the lighter flavored Tamari soy sauce (gluten free ) if these are your personal preferences.
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