8 Oz Flank Steak
4 tsp Dark Soy Sauce
Tb Cornstarch
1 Tb Chinese Rice Wine
2 tsp Garlic (use a rasp grater)
2 tsp Ginger (use a rasp grater)
tsp Salt
tsp Sugar
2 tsp Peanut Oil

1 Tb Ketchup
1 Tb Hoi sin sauce
2 tsp Chile Garlic Sauce

4 tsp Peanut Oil, divided
1 tsp Salt
1 Ea Bell Pepper, strips
C Beef Broth, optional
C Scallions, cut into 1-inch pieces
1 tsp Sesame Oil

Cut the steak with grain into 1 - 2-inch-wide strips. Cut each strip across grain into inch-thick slices.

Put the slices into a medium bowl with the soy sauce, cornstarch, rice wine, garlic, ginger, salt, sugar, and the oil and stir with a fork. Marinate, refrigerated, for at least 30 minutes and up to four hours.

Stir together the ketchup, hoi sin, and chile garlic sauce in a small bowl and set it aside.

Heat the wok over high heat. Pour 2 teaspoons oil down the side of the wok, then swirl the oil, tilting the wok to coat the sides. Add the salt and bell pepper. Stir-fry to cook the pepper. Remove to a plate.

Pour the remaining 2 teaspoons of the oil down the side of the wok over high heat, then swirl the oil, tilting wok to coat sides.

Add the beef, spreading pieces in one layer on the bottom and sides as quickly as possible.

Cook undisturbed, letting beef begin to brown, for 1 minute, then stir-fry until meat is just browned on all sides but still pink in center, about 1 minute.

Add the cooked peppers, the scallions, the beef with any juices and the ketchup mixture. Bring to a boil and stir-fry until well combined and heated through. If the sauce is too thick, use some or all of the broth to thin it. Conversely, if the sauce is too thin, simmer to thicken.

Toss with the sesame oil then transfer to a platter.