Slice beef very thinly. Place in a large ziploc bag. Set aside.
In a bowl, combine remaining beef ingredients and stir with a whisk until incorporated. Pour marinade over beef in ziploc bag and place in fridge for 2 hours to overnight.
Prepare a place to put the cooked meat - before you begin cooking it. I like to use a large cookie sheet lined with paper towels. Set this to the side of your frying pan, so you can easily transfer cooked meat to cookie sheet.
When ready to cook the meat, remove from fridge. Place 2-3 tbsp. of canola oil in the bottom of a large cast iron or stainless steel pot. Heat oil to medium high heat.
Using tongs, carefully remove meat one piece at a time from the ziploc bag, and place slowly into the hot oil. If it pops too much, turn the heat down to medium. (Typically I start it at medium high and turn it down a smidge as it gets hotter.)
Place as many pieces as will fit in one layer in the hot oil (without crowding). Cook for 1-2 minutes per side (depending on the thickness of your meat.)
Once done, remove from oil onto paper towel lined cookie sheet. Let rest while you cook the rest of the meat. Continue until all meat is cooked.