Cantonese Black Pepper Beef Stir-Fry (Peppery Beef with Peppers and Onion)

• 450 g Beef sirloin steak
• 2 tbsp Cornflour
• 2 tbsp Light soy sauce
• 2 tbsp Shaoxing Cooking Wine
• 2 tsp Black pepper
• 1 medium Yellow onion
• 1 large Green pepper
• 3 cloves Garlic
• 15 g Ginger root
• 2 tbsp Peanut oil
• 2 tbsp Oyster sauce
• 80 ml Water

1. Slice the beef very thinly across the grain. In a bowl, toss the beef with the cornflour, 1 tbsp of the light soy sauce, 1 tsp of the black pepper and 1 tbsp of the Shaoxing wine until evenly coated. Leave to stand for 10 minutes while you prep the vegetables.
2. Halve and slice the onion, and slice the green pepper into bite-size strips. Finely chop the garlic and grate the ginger. In a small bowl, stir together the remaining 1 tbsp light soy sauce, the oyster sauce, the remaining 1 tbsp Shaoxing wine, the remaining 1 tsp black pepper and the water.
3. Heat a wok over high heat until very hot, then add 1 tbsp of the peanut oil. Add the beef in a single layer and stir-fry for 60 to 90 seconds until just browned but still a touch pink, then tip onto a plate. Work in batches if needed so the beef sears rather than steams.
4. Add the remaining 1 tbsp peanut oil to the wok, then add the onion and green pepper. Stir-fry for 2 to 3 minutes until the onion is starting to soften but still has bite. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
5. Return the beef (and any juices) to the wok and give the sauce a quick stir, then pour it in. Toss for 1 to 2 minutes until the sauce turns glossy and coats everything, and the beef is just cooked through. Serve immediately.

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