Mongolian Beef (2)

2 Pounds of beef (round steaks or sirloin)
2 Tablespoons cornstarch
1 Tablespoon soy sauce
4 Tablespoons Teriyaki sauce
2 Tablespoons vegetable oil
4 Tablespoons sugar
2 Dashes white pepper
2 Teaspoon ginger root, minced
2 Teaspoons garlic, minced
2 Tablespoons oil
One dried Habanero pepper, crushed & de-seeded
2 Tablespoons sugar
2-3 Tablespoons teriyaki sauce

Slice beef in 2� slices, approximately 1/8" thick. Trim away fat.
In bowl, mix cornstarch, soy sauce, teriyaki sauce, 2 tablespoons oil, sugar, and white pepper. Add beef. Marinate for one hour in refrigerator.
In wok or deep skillet, heat remaining oil. Add ginger, garlic and pepper pieces. Cook until brown and very aromatic.
Add beef and the additional 2 tablespoons sugar and cook until done, about 10 minutes or until meat is no longer pink. Add 2 or 3 tablespoons teriyaki sauce.
Serve over rice or fried rice noodles.