Summary

Ingredients

• 375 g beef, tender
• 3 medium bell pepper (s), green
• 4 chilli pepper (s), red, fresh
• 1 spring onion (s)
• 3 cloves garlic

For the marinade:

• 2 tablespoon soy sauce
• 1 egg (s), devious
• 1 teaspoon cornstarch

Also: (other spices)

• 2 teaspoon soy sauce
• 2 cl rice wine
• 0.5 teaspoon ½ pepper, ground, black
• 1 teaspoon sugar
• Oil (peanut oil), for frying

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Instructions

1. Partially freeze the beef for 30 minutes so it's firm enough to slice easily. Cut the beef into thin strips about 3mm thick. Keep refrigerated until ready to cook.
2. Halve the green bell peppers lengthways, remove the cores, and cut into narrow strips. Remove the stems and seeds from the red chilli peppers and thinly slice them. Thinly slice the spring onion. Mince the garlic.
3. Heat a wok or large heavy-bottomed pan on high heat. Pour in peanut oil and let it heat until it shimmers, about 1 minute.
4. Add the beef strips to the hot oil and sear on high heat for 1 minute, stirring frequently. Add the green bell pepper strips and stir-fry on high heat for 1 minute until they begin to soften.
5. Transfer the beef and peppers to a plate and set aside.
6. Keep roughly 1 tablespoon of oil in the wok. Add the minced garlic, sliced spring onion, and sliced red chilli peppers. Stir-fry on high heat for 15 seconds until fragrant.
7. Return the beef and bell pepper strips to the wok, toss everything together for 30 seconds on high heat, and serve immediately.