Mix the beef with baking soda and let it marinate for 30 minutes.
Rinse the meat well with water and blot away moisture with a paper towel.
In a bowl, mix 2 cloves of minced garlic, sugar, salt, black pepper, chili flakes, balsamic vinegar, vegetable oil, and chili sauce. Set aside.
Heat vegetable oil in a pan and fry the beef on high heat for 2 minutes on both sides. Do this in batches if necessary.
In the same pan, fry the sliced onion and bell pepper for 1-2 minutes on high heat.
Add the beef back into the pan and pour the sauce over it. Mix well and simmer for 5-7 minutes.
For the salad, mix sliced cucumbers, tomatoes, avocado, spring onions, green peas, minced garlic, lemon juice, olive oil, mustard, and salt in a bowl. Mix vigorously to form a smooth emulsion.
Serve the tender beef with the fresh salad on the side.
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