Pepper steak over jasmine rice.
You can use sirloin or any other steak up to filet. Cut the steak as thin as you can, trim it nicely and coat each piece in corn starch. Then add soy sauce (Golden Mountain Season Sauce is the best) until each piece that was white with corn starch is now gooey brown.
Cut peppers (red, green, whatever) into strips and fry in vegetable oil of your choice.
Right before they are done, take then out and fry the steak in the pepper flavored oil. They gluey mass of steak separates easily in the oil.
When the pink is just about gone from the meat, throw the peppers back in. Serve over jasmine rice.
I like jasmine rice because it goes into the water cold, bring it to a boil, cover and simmer for 20 minutes and then let it sit for 5. Fluff with a fork, perfect rice.
PS - this also works with chicken or any other protein.