Pepper steak

Cut the bell peppers into large chunks and the red onion to the same size.

Freeze the sirloin about 15 minutes to firm it, then slice it as thin as possible into bite-sized pieces.

Toss the beef with a little cornstarch and soy sauce; set aside.

Stir together soy sauce, water, rice wine vinegar, mirin, toasted sesame oil, brown sugar and cornstarch to break up the sugar, then add the ginger and garlic; set aside.

Heat neutral oil in a large skillet until hot; sear the steak in batches for about a minute, then remove.

Add the peppers and onions with a touch of water and cook a couple of minutes, scraping up the brown bits with a spatula.

Add the sauce and cook a few minutes until it thickens and turns glossy and bubbly.

Return the beef and cook everything together for a minute.

Serve with rice. Variation: substitute broccoli or green beans for the peppers.