Oriental beef stir fry

In Economic Action Plan 2012, the Government announced it would phase out the penny from Canada's coinage system . That means by feb 4, 2013 The Royal Canadian Mint will no longer distribute pennies.   From now on, the businesses will be encouraged to begin rounding cash transactions.  Good bye  pennies! Oh, how I love thee...   well, It is going to become passe and a good old memory !

This is a very delectable oriental flavoured beef stir fry.
Ingredients:
Beef flank steak, slightly frozen to make slicing easier - 1 lb
Soy sauce  -2 tbsp
vinegar - 1 tsbp
Sugar -  1/2 tsp
Chilli garlic sauce - 1 tsp ( optional- if you want to make it spicy)
Black bean sauce - 1 tbsp
Green onions  -1 washed , roots removed and cut into  1 inch pieces
Green peppers - 1 thinly sliced
Red peppers - 1 thinly sliced
Onions - 1 thinly sliced
Oriental sesame oil -  3 tsp
Salt  - 1/4 tsp
Fresh ginger - 1 tbsp  peeled & grated
Garlic cloves - 2 finely chopped
Sesame seeds - 1/2 tsp for garnish

Method:
With a meat pounder, pound the steaks to a 1/4 inch thickness. Then cut them in 1/2-inch wide strips or keep them as thin wide strips.

Season the steaks with salt and pepper, vinegar, soysauce, chilli garlic sauce and  ginger garlic. Let the steaks sit for 10 minutes to absorb the flavors.
 
 Heat  oil in  a large skillet on high heat, until the oil is shimmering, but not smoking. Add the seasoned steak strips and fry.  Let the beef brown initially, without stirring, but as soon as it is brown on one side, then stir.

Add the sliced onions, red and green bell peppers, cook, stirring, until just barely tender, about 1-2 minutes. Add the green onions just before taking it off the stove.

Serve alone,  with steamed rice or  serve on noodles.
Salt and pepper to taste.
Garnish with sesame seeds.

Tip :  Soy sauce, chilli garlic sauce, and black bean sauce consists of salt. adjust the salt accordingly.
Stir frys are normally cooked on high heat. The entire process should not take more than 10 mins. 
Do not cook the vegetables till done.  It has to retain the colour and texture.
Optional vegetables could include broccoli , mushrooms etc.