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1
Remove all the fat from the beef and partially freeze beef for ease in slicing.
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2
Cut it across the grain into thin 11/2 inch slices.
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3
Place the beef slices in a container with a tight fitting lid and add the marinade in the following steps.
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4
First add the meat tenderizer by sprinkling it sparsely so that it hits each piece of meat.
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5
Next add the soy and stir.
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6
Then sprinkle on the cornstarch coating each piece.
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7
Finally add the oil and stir to coat all of the meat.
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8
Let the meat marinate at room temperature for 30 minutes.
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9
While the meat marinates, chop the Thai chilies into tiny pieces, set them aside.
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10
Once the meat has marinated, velvet it by bringing a pot of water with the salt and just 1 tablespoon of the peanut oil to boil.
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11
Add the meat and let it cook for 1 minute, remove it with a slotted spoon and set it aside.
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12
Heat the remaining tablespoon of peanut oil on high in a non stick pot or wok.
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13
Add the chilies and garlic and stir fry them for 1 minute.
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14
Add the beef, ginger, vinegar, soy sauce and sugar and stir fry everything for 1 more minute then remove the wok from the heat.
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15
Serve with steamed vegetables and rice.
