Beef and Sweet Red Pepper Strips

INGREDIENTS

2 tbsp vegetable oil
4 sweet red peppers, sliced in thin strips (1/2-inch thick)
1 tsp kosher salt
3 tbsp chicken broth/water
1 tbsp vegetable oil
1 green onion, chopped
1 tbsp garlic, minced
1 tbsp fresh ginger, minced
1/3 lb (150 gm) flank steak, sliced against the grain (about 1/4-inch thick)
1/2 tbsp dark soy sauce

Beef Marinade:

1 tsp chinese cooking wine or sherry
2 tbsp oyster sauce
1 tbsp dark soy sauce
1/2 tsp white refined sugar
1 tbsp corn starch
2 tbsp water


METHOD

• Mix beef with marinade ingredients and marinate for at least 10 minutes
• Combine green onions, garlic and ginger in a small bowl
• Heat wok, add 2 tablespoons oil. When oil is hot, add sweet peppers. Stir to cover red peppers in oil. Add salt. If the wok is dry, add chicken stock or water. Mix well and cover to steam for 2-3 minutes, stirring occasionally. When red peppers are almost cooked remove to a dish and set aside.
• Heat one tablespoon of oil in the same wok (you don't need to wash it). Add garlic, ginger and green onions. Stir-fry for 15 seconds. Add beef and stir fry until done. Swirl in half a tablespoon of dark soy sauce.
• Add red peppers to the wok and stir-fry until everything is heated through.
• Transfer to a serving dish.