Ingredients

• 500g sliced beef
• 2 tsp oil
• 2 tsp shaoxing wine
• 1 tsp light soy
• 1 tbsp cornstarch
• 1/4 tsp baking soda

Sauce

• 3/4 cup hot water
• 1/4 cup brown sugar
• 1/4 cup light soy
• 1 tbsp dark soy

Vegetables

• 3 inch ginger, thinly sliced
• 4 dried red chilli
• 2 tsp minced garlic
• 2 small capsicums, sliced (or one large)
• 4 spring onions (both white and green, separate)

Stir-fry

• 1 cup oil
• cornstarch slurry (1 1/2 tbsp + 2 tbsp water)
• rice or noodles (to serve with)

Preparation

1. Combine marinade ingredients with the beef, give it a good mix.
2. It should be wet, if it appears dry add 1 tbsp water.
3. Leave for 1 hour.

Stir-fry

1. Prepare 3 bowls: veg, garnish, sauce.
2. Slice the ginger.
3. Slice the capsicums.
4. Slice the spring onions - white in veg, greens in garnish.
5. Combine source ingredients, stir well.

Beef

After marinading, dredge beef in cornstarch until coated (more is better).

Cook

1. Heat oil in a wok on high heat (smoking).
2. Fry the beef in batches until light brown, place aside on a plate.
3. Add ginger and chilli, fry for 30 seconds.
4. Add garlic, onion whites, capsicum - another 30 seconds.
5. Add the sauce, simmer for ~1 minute.
6. Add cornstarch slurry, stir in and it should thicken up very quickly.
7. Add beef and onion greens and stir together until everything is coated.
8. Serve immediately with rice or noodles.

Notes

• The prep is key, the cook should be fast.
• Gas or induction is recommended. It can be done slowly but it wont come out sizzling and you'll likely get bored because it takes forever and stressed because it stews.