1Start your rice before you begin if you are serving the dish over rice. My favorite is Thai Jasmine rice for this recipe.
2Prepare all ingredients and have ready to go because the dish goes together rather quickly once you start cooking. Have a cup of extra water near the wok in case you need it later!
Slice the meat in thin strips across the grain. If it is slightly frozen it is easier to get it thin.
3Stir meat together in a bowl with the first ginger and Cinnamon. You can add pepper too. I dont find additional salt necessary.
4Prepare peppers and onions. I like mine cut in 1 1/2 inch squares. Put in another bowl.
Cut tomatoes and keep in a separate bowl.
5Mix up ending sauce and set aside.
Peel and slice fresh garlic.
6Heat a few tablespoons of oil in a wok. Add sliced garlic and toss about for a bit.
7Put meat into the wok. Stir fry until the meat is browned on the outside. Remove to a bowl and set aside.
8Put a bit more oil in the wok. Add peppers and onions. Stir fry until slightly softened. You dont want them to be too limp.
9Put the meat back into the wok along with the tomatoes. Mix and heat just until tomatoes start to break up a bit. Push the ingredients in the wok up the sides to expose the center.
10Quickly stir up the ending sauce and pour into the center of the wok. Stir and cook until it begins to thicken. Add extra water if it is too thick. Then incorporate all ingredients together.