Ingredients:

12 to 14 oz. beef, prepared for stir fry.
1 medium plus sized red bell pepper.
1 medium sized white onion.
4 or so cloves of garlic, minced.
3 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp brown sugar
1 Tbsp crushed red pepper
1 Tbsp corn starch
3/4 cup of jasmine rice.

Directions:

Cut the beef into 1/4 inch width by 2 inch lengths. Mix well the soy sauce, sesame oil, brown sugar, crushed red pepper and cornstarch. Add the beef and let marinate.

Cut the bell pepper into narrow strips a couple of inches long.

Peel the onion and then cut cross-wise in half. Place each half on the cutting block and cut into 6 pie-like wedges. Break the pieces up.

Begin by stirfrying the bell peppers until they are crisp tender. Remove and set aside.

Stirfry the beef, doing half at at a time. Remove and add to the stirfried bell peppers.

Stirfry the onions until they are translucent and add the minced garlic. When the garlic is aromatic, add the cooked beef and bell peppers.

Mix and let the combination warm.

Serve over jasmine rice accompanied by soy sauce and hot mustard. It serves two with some leftover.

Notes:

This was originally a "three pepper" beef recipe that required red, yellow and green bell peppers. The variety is mostly for color. The red & yellow bell peppers have an almost indistinguishable taste and both are more flavorable than green bell peppers ... and also more expensive. So I opt for flavor and one color, although you can do what you want.