This Asian-inspired dish offers something “bright and spicy” to go with the New Year fireworks displays—or, today's Fourth of July festivities. For thinner pieces, place the beef in the freezer for 30 minutes before slicing.
In a medium bowl, combine steak, cornstarch, soy sauce, sugar, and rice wine. Cover and refrigerate (up to 1 hour). In a large wok or saute pan, heat 2 tablespoons oil to high; add steak and cook, stirring often, about 3 minutes. Remove from heat.
In a separate large wok or saute pan, heat remaining 2 tablespoons oil, and cook onion and ginger, stirring often, about 2 minutes. Add peppers, and cook, stirring often, about 1 minute. Add peas and broccoli, and cook 3 to 4 minutes, stirring often. Add carrots, red pepper, and about ¼ cup water, and cook about 3 minutes, stirring often. Add steak to vegetables and toss well to coat. Stir in 3 tablespoons cilantro. Serve on a platter with steamed white rice; garnish with remaining cilantro.