Preparation Steps

• Place steaks on cutting board, cover with plastic wrap and pound with the flat side of meat mallet to help flatten slightly and tenderize.
• Cut steak into 1/3-inch thick strips about 2-inches long. Dab steak dry with paper towels, separate pieces sticking together. Set aside.
• In a mixing bowl whisk together chicken broth, shaoxhing wine, soy sauce, rice vinegar, granulated sugar, black pepper, sesame oil and cornstarch. Set aside.
• Preheat a 12-inch non-stick skillet over moderately high heat. Drizzle in 2 tsp vegetable oil and add half the steak quickly spreading apart into a single layer with space between pieces, lightly season with salt.
• Let sear just about 45 - 60 seconds on first side until nicely browned on bottom, quickly turn and let brown on opposite side about 45 - 60 seconds longer. Transfer to a sheet of foil or plate.
• Repeat process with 2 more teaspoons vegetable oil and remaining half of the steak.
• Add last 2 teaspoons of oil to now empty skillet and leave over moderately high heat. Add bell peppers and sauté, only tossing occasionally, about 3 - 4 minutes until slightly tender.
• Add in green onions, garlic and ginger and sauté 1 minute longer.
• Whisk sauce mixture again then pour into skillet. Let cook until it thickens.
• Toss in cooked steak. Serve warm.