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1
Mix together soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil.)
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2
Place sliced beef in the mixture and toss to coat.
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3
Set aside.
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4
Heat 1 tablespoon oil in a large skillet over medium-high to high heat.
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5
When it is very hot, throw in the onions and cook for less than a minute.
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6
Remove to a separate plate.
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7
Return skillet to flame, allow to reheat, and add bell peppers (and hot pepper/jalapeno if using.)
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8
Cook for a minute, tossing, until peppers have brown/black bits but are still firm.
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9
Remove to a plate.
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10
Return skillet to heat and allow to get hot.
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11
Add the remaining tablespoon of oil to the skillet.
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12
Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet.
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13
Allow to sit for 20 to 30 seconds, then turn with tongs.
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14
Cook for another 30 seconds, then remove to a separate plate.
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15
Repeat with remaining meat until all brown.
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16
Reduce heat to low.
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17
Add all meat, onions, and peppers to the skillet and toss to combine.
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18
Pour in remaining sauce (the sauce the meat marinated in*) and stir.
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19
Allow to simmer on low for a few minutes.
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20
Sauce will slowly thicken.
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21
Turn off heat.
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22
*Update/Note: you can also whip up an extra batch of liquid if you do not want to use the same liquid you use for the meat.
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23
Turn off boiling water, then throw in noodles.
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24
Stir, then allow noodles to sit in hot water for 8 minutes or so (check package directions to be sure.)
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25
Drain, then add 1/2 the noodles to stir fry.
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26
Toss together, then add more noodles to taste.
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27
Add very hot water if needed to thin.
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28
Top with cilantro leaves.
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29
Serve immediately.
