Make the marinade for the meat by measuring the soy sauce, vinegar, sugar and sesame oil into a medium bowl. Add the cornstarch and blend it in with the back of a spoon. Stir in the garlic and ginger.
2
Trim any fat from the steak. Cut it into pieces about 1-1/2 inches long and apporx. 1/8 to 1/4 inch thick. Add the meat to the marinade and stir to coat. Cover and set aside for at least 30 minutes.
3
Heat a wok or large saute pan on high. Add the vegetable oil and gently rotate the pan to evenly spread it. Add the meat, spreading it in the pan, and stir-fry it until it is well browned.
5
Use a slotted spoon to transfer the cooked meat to a plate. Immediately add the pea pods, bell pepper and chicken broth to the pan. Cook over high heat for 2 minutes, stirring occasionally. Stir in the meat and oyster sauce. Cook for another minute or two until to vegetables are tender. Serve over rice.
