Start by combining the soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and red chili paste in a medium bowl. Mix well. Divide the mixture in half. Reserve one half for finishing the dish later.
Toss the sliced beef in half of the mixture to coat. Set aside.
Heat 1 T. of canola oil in a large wok or skillet over medium-high to high heat. When it becomes screaming hot, add the onions and cook for one minute. Remove from the skillet.
Add bell peppers and jalapeno to the same skillet and cook for another minute. Peppers should start to char. Remove from skillet.
Add 1 T. of canola oil to the skillet. In 2-3 batches, sauté the steak until just brown outside but rare inside, for no more than 1 minute. Discard the liquid that marinated the beef.
Reduce the heat to low and add all of the steak back to the skillet with onions, peppers and broccoli. Pour in the reserved half of liquid from earlier and stir.
Simmer for a few minutes until broccoli is tender. Remove from the heat. Garnish servings with crushed red pepper, if desired.
Serve over rice. Say Grace and enjoy immediately!!