1 pound flank steak, sliced very thin against the grain
1/2 cup soy sauce
3 tablespoons Sherry
2 tablespoons brown sugar
2 tablespoons cornstarch
1 tablespoon minced fresh ginger
2 garlic cloves, minced
1 teaspoon red chili paste
2 tablespoons vegetable oil
1 yellow onion, sliced
2 red bell peppers, cored, and sliced into rings
1 tablespoon diced fresh jalapeno (seeds removed)
8 ounces lo mein noodles
cilantro leaves, for serving
In a large zip-top bag, combine soy sauce, Sherry, brown sugar, cornstarch, ginger, garlic, and chili paste. Place the sliced beef in the mixture and toss to coat. Set aside.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. When it is very hot, add the onions and cook until soft and translucent. Transfer to a plate. In same skillet add bell peppers and jalapeno, cook for a couple of minutes, until peppers have char marks. Transfer to plate with onions.
Add the remaining tablespoon oil to the skillet and add 1/3 of the meat mixture, cook for about 1 minute or two and transfer to plate. Repeat with remaining meat until all brown.
In a large pot of boiling water cook noodles according to package instructions.
Reduce heat to low. Add meat onions, peppers to skillet and toss to combine. Pour in remaining sauce (marinade) and stir. Allow to simmer on low for a few minutes so that sauce will slowly thicken. Turn off heat.
Add drained noodles to beef and peppers and toss with sauce. Top with cilantro leaves and serve.