Servings: 2 to 4

1 lb. Beef Sirloin Tips or Flat Iron Steak, trimmed 1 lb. Beef Sirloin Tips or Flat Iron Steak, trimmed
4 tablespoons Low Sodium Soy Sauce, divided 4 tablespoons Low Sodium Soy Sauce, divided
1 Teaspoon Sichuan Peppercorns, ground 1 Teaspoon Sichuan Peppercorns, ground
6 Tablespoons Grapeseed or other neutral oil, divided 6 Tablespoons Grapeseed or other neutral oil, divided
3 Tablespoons Chili-Garlic sauce 3 Tablespoons Chili-Garlic sauce
5 medium Garlic Cloves, finely grated 5 medium Garlic Cloves, finely grated
4 Teaspoons unseasoned Rice Vinegar 4 Teaspoons unseasoned Rice Vinegar
2 Teaspoons Toasted Sesame Oil 2 Teaspoons Toasted Sesame Oil
1 Teaspoons White Sugar 1 Teaspoons White Sugar
1 medium Red Onion, halved and thinly sliced 1 medium Red Onion, halved and thinly sliced
1 Large Red or Yellow Bell Pepper, Stemmed, Seeded and Thinly Sliced 1 Large Red or Yellow Bell Pepper, Stemmed, Seeded and Thinly Sliced

Cut the beef with the grain into 2-inch pieces, the thinly slice each piece against the grain.
In a medium bowl, stir together the beef. 1 tablespoon of soy sauce and the Sichuan pepper.
In a small bowl, stir together the remaining 3 tablespoons soy sauce, 4 tablespoons of neutral oil, chili-garlic sauce, garlic, vinegar, sesame oil and sugar.
In a 12 inch nonstick skillet over medium-high, heat 1 tablespoon of the remaining neutral oil until barely smoking. Add half the beef in an even layer and cook without stirring until well browned, 1 to 2 minutes.
Stir, scraping the pan, and cook, stirring, until no pink remains. 1 to 1 ½ minutes; transfer to a plate. Using the fat remaining in the pan, repeat with the remaining beef.
In the empty skillet over medium-high, heat the remaining 1 tablespoon neutral oil until barely smoking. Add the onion and bell pepper, then cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes.
Stir in the soy sauce mixture and any beef juices. Cook, stirring, until the liquid has thickened, about 1 minute. Remove from the heat and stir in the beef. Transfer to a serving dish.

Don’t use regular soy sauce because the chili garlic sauce also has a lot of sodium.  Don’t use regular soy sauce because the chili garlic sauce also has a lot of sodium.
Use flap meat and slice very thinly against the grain. This will make the meat more tender because the muscle fibers are shortened.  Use flap meat and slice very thinly against the grain. This will make the meat more tender because the muscle fibers are shortened.
Serve with steam rice.  Serve with steam rice.