Ingredients

• 450 g (1 lb) thin steak, sliced thinly against the grain (sirloin works well)
• 2 tsp freshly ground black pepper
• ¼ tsp salt
• 4 tbsp sunflower oil
• 1 tsp sesame oil
• 2 medium onions, peeled and cut into thick slices
• 1 green bell pepper, deseeded and sliced
• 1 red bell pepper, deseeded and sliced
• 2 tbsp cornflour (cornstarch)
• 2 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tbsp stock + ½ tsp rice vinegar
• 120 ml (½ cup) beef stock
• 2 garlic cloves, peeled and finely chopped
• 1 tsp minced ginger

• Boiled rice

Instructions

1. Place the sliced steak in a bowl and season with 1 teaspoon of the black pepper and the salt. Toss well so the meat is evenly coated.
2. Heat 3 tablespoons of the sunflower oil along with the sesame oil in a wok or large frying pan over high heat until very hot. Add the steak and stir-fry for 2–3 minutes, keeping the pieces moving so they brown evenly without clumping.
3. Once the beef is browned, transfer it to a bowl, leaving the oil behind in the pan. Reduce the heat to medium.
4. Pour the remaining 1 tablespoon of sunflower oil into the wok. Add the onions and both peppers, then stir-fry for 3–4 minutes, until they begin to soften.
5. While the vegetables cook, combine the cornflour, dark soy sauce, oyster sauce, rice vinegar, beef stock, and the remaining 1 teaspoon of black pepper in a small jug. Stir until smooth and set aside.
6. Add the garlic and minced ginger to the vegetables in the wok and cook for about 1 minute, stirring frequently to prevent burning.
7. Give the prepared sauce a quick stir, then pour it into the wok. Mix well and allow it to come to a gentle simmer. If the sauce thickens too much, loosen it with a small splash of water.
8. Return the steak to the wok and stir until everything is evenly coated. Cook for another 2 minutes, just until the beef is heated through.
9. Serve immediately over boiled rice.

• This dish is best enjoyed straight after cooking, but it can be prepared in advance if needed. Sirloin is recommended for reheating, as it stays tender. Once cooked, cool quickly, cover, and refrigerate for up to 24 hours.
  Remove from the fridge about 30 minutes before reheating, then warm in a wok over medium-high heat for 5–6 minutes, stirring often and adding a splash of water or beef stock to loosen the sauce.

• Add quick-cooking vegetables such as carrots, sugar snap peas, bean sprouts, or finely shredded cabbage

• The recipe can be doubled or halved while keeping the same proportions. If doubling, cook the steak in batches to avoid overcrowding the pan, which can prevent proper browning and make the meat chewy.