Beef and capsicum

Ingredients

• 200 g flank or rump steak, thinly sliced
• 3 tbsp vegetable oil
• 1 ½ green capsicums, thinly sliced into strips
• 2 garlic cloves, roughly chopped
• 1 tbsp Shaoxing wine
• 1½ tbsp oyster sauce
• Pinch of sugar
• 2-3 tbsp water or stock (optional)
• 1 tsp corn starch mixed with ¼ cup cold water

For the marinade

• 1 tsp soy sauce
• 1 tsp Shaoxing wine
• A pinch of salt
• A pinch of bicarbonate soda (baking soda)
• 1 tsp corn starch    

Instructions

1. In a medium bowl, combine the beef strips with the soy sauce marinade ingredients. Set aside for 10 minutes.
2. Heat a wok over high heat and add the vegetable oil. Add the sliced capsicum and toss for 1-2 minutes, or until slightly softened. Remove from the wok, leaving the oil in base. Add the beef and spread it out in a single layer over the base of the wok. Fry for 3 minutes without stirring, until the beef is well-browned on one side.
3. Add the garlic, toss the beef and fry for a further minute. Return the capsicum to the wok with the Shaoxing wine, oyster sauce and a pinch of sugar. If the wok is too dry, add a few tablespoons of water (or stock), then add as much of the corn starch mixture as you need to produce a silky sauce and serve.

Photography by Jiwon Kim.

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