Mix the sliced beef with soy sauce, cooking wine, and cornstarch and set aside.
Heat the wok and vegetable oil. Stir-fry garlic and jalapeño pepper until fragrant, about 1 minute. Add beef and sauce ingredients (salt, sugar, black pepper and sesame oil) and stir-fry over high heat just until the beef is no longer pink on the outside, about 2 to 3 minutes.
Serve with steamed rice.
Recipe Notes
You can also add sliced carrots, bell pepper and onions for a more diverse meal. To make it easier to slice the beef really thin, freeze it for about 30 minutes, or if you’re thawing it out, slice it before it’s completely thawed.