Directions:

Cut the beef across the grain into roughly 1/2-inch thick strips.
2. In a large cast iron heat 2 tablespoons of oil over high heat until heavily smoking.
3. Season beef all over with salt.
4. Add just enough beef to the pan to sear, 30 seconds to 1 minute. Stir and toss beef so that it cooks all over, about 30
seconds longer. Transfer beef to a platter to rest. Repeat with remaining beef if it didn’t all fit.
5. When all the beef is cooked, return the empty pan to high heat. Add 1 tablespoon oil and heat until smoking , add just
enough red onion so that it sears and browns rapidly without steaming Repeat with remaining onion
6. Return the empty pan to high heat, add 1 tablespoon oil, and heat until smoking, add scallions and peppers and stir until
brown.
7. Push scallions and peppers to the side and add tomatoes to the pan, allowing them to sear on one side, about 30
seconds.
8. Add garlic and ginger and cook, tossing and stirring constantly, Add soy sauce and vinegar and toss to combine.
9. Return beef and all accumulated juices to the pan along with the red onions. Add cilantro. Toss over high heat to combine
well, seasoning with salt and pepper as you go. Remove from heat and serve.