beef 350g
button mushrooms 100g
red bell pepper 75g
green bell pepper 75g
ginger 10g
garlic 3 cloves
light soy sauce 2 teaspoon
oyster soy sauce 1 teaspoon
salt 3g
cornstarch 2 teaspoon
ground black pepper 1/2 teaspoon
oil 5 tablespoon
sugar 3g
water 4 tablespoon
shaoxing wine 1tablespoon
Preparation:
1. slice the beef to 3mm thick, wash off the blood and squeeze out water.
2. combine the beef with 1 teaspoon light soy sauce,1 teaspoon oyster soy sauce, 1.5g salt, 1 tablespoon oil, 1 teaspoon cornstarch and 1.5g ground black pepper, mix all of the ingredients into the beef.
marinate for 10mins
3. cut the green bell pepper, red bell pepper, button mushrooms, ginger and garlic.
4. prepare cornstarch sauce slurry, combine 1 tablespoon shaoxing wine, 1teaspoon cornstarch, 1 teaspoon light soy sauce, 1g ground black pepper, 3g sugar, 60ml water, and 1.5g salt.
Method:
1. Heat the pan over high heat, add 2 tablespoon oil and add the beef
2. Sear and stir fry the beef until it's 80% done, transfer the beef to a bowl
3. Wash the pan, heat the pan over high heat, add 2 tablespoon oil and saute the ginger and garlic, add the peppers and mushrooms and stir fry for 1 min until it's wilted
4. Add the beef and stir fry for another 30 seconds, stir up the cornstarch sauce bowl and drizzle the sauce to the pan, stir fry to combine
5. When the sauce has thickened, the dish is ready to serve
Cooking tips:
1. Most tender beef cuts such as sirloin, tri-tip, ribeye, top loin and tenderloin can be used in this dish
2. For a happier slicing experience, freeze the beef for 30mins and cut when it's partially frozen, cut the beef across the grain to shorten the muscle fibres, this makes it easier to chew through
3. When marinate the beef, add cornstarch, salt, soy sauce to make it tender; add oil to make the beef slices can be easily spread out when stir fry