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Place the beef in a medium bowl. Sprinkle with the bicarbonate of soda and use your hands to toss the beef so that it is evenly coated.
Set aside in the refrigerator for 30 minutes.
Rinse the beef well with cold running tap water, then drain in a colander. Remove any excess water by patting the beef dry with paper towels.
Put the velveted beef and the marinade ingredients in a bowl. Mix well using tongs so that the beef is evenly coated in the marinade.
Combine the stir-fry sauce ingredients in another bowl.
Heat a large, deep, heavy-based pan over high heat. Once hot, add the oil, then cook the beef in batches for 2–3 minutes until just cooked. Set aside on a plate.
To the same pan, add the garlic. Cook, stirring, for 30 seconds before adding the capsicum and onion. Cook, stirring, for 2–3 minutes or until the vegetables are cooked to your liking (I like them with a little bit of crunch).
Add the spring onion and the stir-fry sauce. Cook for 1–2 minutes until the sauce has thickened slightly. Return the beef to the pan and stir to coat.
Serve immediately with steamed jasmine rice and extra cracked black pepper, if desired.