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Season the steak with salt and pepper and rub minced garlic over one side. Place the steaks between two sheets of plastic wrap. With a meat pounder, pound the steaks to 1/4 inch thickness. Let the steaks sit for 10 minutes to absorb the flavor of the garlic. Then cut them across the grain in 1/2 wide strips.
Heat 2 Tbsp oil in a large skillet on high heat. Add the sliced onions and bell peppers, cook stirring until just barely tender, about 1-2 minutes. Remove the vegetables from the pan to a bowl and keep warm.
Heat an additional Tbsp of oil in the skillet on high heat, until the oil is shimmering, but not smoking. Add the strips of beef let the beef brown initially, without stirring, but as soon as it is brown on one side, then stir. Cook for no more than 1 minute (medium rare). Add the peppers and onions and tomatoes, cilantro, soy sauce and sesame oil and cook for a half minute longer, stirring. Remove from heat.
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