Chinese Tender Beef

Start by cutting the beef into thick strips then cut each strip in half.

Transfer to a medium bowl, add the baking soda and mix very well until incorporated. 

Cover with plastic wrap and let it all rest for 30 minutes.

In a small bowl, add the crushed garlic cloves, the sugar, the salt, the black pepper, the chili flakes, the balsamic vinegar, the oil, the chili sauce and mix everything very well until combined.

Once the beef has rested, add enough water to cover everything. 

Rinse well and dry each piece of meat with some sheets of paper towel.

In a large skillet over medium to low heat, add enough vegetable oil to cover the bottom and let it heat up. 

Add all the meat and fry until golden brown on both sides. 

Remove from the skillet and soak up the excess fat on a plate lined with paper towels.

In another skillet, add a drizzle of olive oil, the onion cut into strips and sauté until slightly wilted. 

Add the red pepper cut into strips and sauté for another 2 minutes.

Then add the meat we prepared earlier, the sauce and stir everything until incorporated. 

Cover the skillet and let everything cook for 10 minutes over low heat.

Serve.