In a large skillet, bring 1 tbsp of olive oil to medium-high heat. Add the steak strips and keep them flat, cooking each side for 2-3 minutes until they are semi crispy and brown. Transfer to a plate and set aside.
Pour the remaining 1 tbsp of EVOO into the skillet. Add the bell peppers, jalapeños, pineapple chunks and continue stirring until they are almost fully cooked.
Add the minced garlic, ginger paste and stir well to cook for about a minute.
Return the steak strips to the skillet and add the soy sauce, salt, black pepper. Continue stirring everything together to cook for about 2 minutes.
Remove from heat and serve with a side of white rice or any side dish you prefer.