Jamaican Pepper Steak

Slice beef crosswise ¼ inch thick. Cut slices into ¼-inch-thick strips. Combine water and baking soda in medium bowl. Add beef and toss to coat. Let sit at room temperature for 5 minutes.

Add 1 teaspoon cornstarch, soy sauce, ½ teaspoon pepper, and salt to beef and toss until well combined. Refrigerate for at least 1 hour or up to 2 hours.

Whisk beef broth, Worcestershire sauce, oyster sauce, sugar, garlic powder, onion powder, remaining 1 tablespoon cornstarch, and remaining ½ teaspoon pepper in bowl.

Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add half of beef in single layer. Cook without stirring for 1 minute. Continue to cook, stirring occasionally, until spotty brown on both sides, about 1 minute longer. Transfer to clean bowl. Repeat with 2 teaspoons oil and remaining beef. Remove now-empty skillet from heat. Add rum and, using spatula, scrape any browned bits from skillet. Transfer any remaining liquid and browned bits to bowl with beef.

Return skillet to medium-high heat, add 2 teaspoons oil, and heat until just smoking. Add bell peppers and cook, stirring occasionally, until peppers are spotty brown but still crisp, 2 to 3 minutes. Transfer peppers to bowl with beef.

Return skillet to medium-high heat, add remaining 2 teaspoons oil, and heat until just smoking. Add scallions and cook, stirring occasionally, until spotty brown, 1 to 2 minutes. Add garlic, allspice, ginger, thyme, and Scotch bonnet. Cook, stirring frequently, until garlic is lightly browned and fragrant, about 1 minute. Transfer scallion mixture to bowl with beef and peppers.

Whisk beef broth mixture to recombine. Add mixture to skillet; reduce heat to medium; and cook, stirring occasionally, until thickened (spatula will start to leave trail that quickly fills in), 4 to 6 minutes. Stir in beef and vegetables and cook until heated through, about 1 minute. Season with salt and pepper to taste. Serve.