300g of beef, cut into slices against the grain
1 red bell pepper, slice into one inch pieces, as thick as beef
2 to 3 scallions, use more of the root end and a little of the green leaves
4 garlic pips, finely chopped
2 inches ginger, skinned and sliced
half of a big onion, sliced
1 teaspoon sesame oil
salt, to taste
Marinate the meat with 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons shao hsing wine and quarter teaspoon of baking soda. Massage the marinade into the meat. The baking soda helps in tenderizing the meat. Leave aside for about 30 minutes.
Sauce: 1/4 cup water, 1 tablespoon oyster sauce, 1 teaspoon dark soy sauce, 1 teaspoon sugar, 1 tablespoon black ground pepper
Heat a flat skillet with 5 tablespoons of oil and fry the marinated beef very quickly to sear and get a good char. Spread them out so they do not clump together. Flip over after a minute to do the other side. Remove beef and set aside.
Take out any excess oil in the skillet and leave a few tablespoons. Saute the ginger first for 30 seconds, followed by the onion and garlic. Stir fry for 1 minute before adding the capsicum and a pinch of salt. Then add the sauce ingredients. Stir to mix and when it starts bubbling, add the meat back in and toss to mix. Cover and leave to cook for 1 minute. Add the sesame oil and scallions. Mix.
Lastly, if you like to thicken the sauce so it coats the meat, make the cornflour slurry
1 tablespoon cornflour with 2 tablespoons water. Stir together before adding to the meat. Keep stir-frying until the sauce thickens. Serve immediately.
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