Directions

To Prep

1. Cut beef into slices 3-4mm thickness. If you find it difficult to slice thinly, freeze beef for 15-20mins before slicing. If you’re using frozen beef, slice it when it’s partially thawed. Place sliced beef in a bowl and wait until completely thawed.
2. Add vinegar, light soy sauce, Shaoxing wine and corn starch. Gently mix beef and other ingredients by hand until the beef is completely coated in the mixture. Cover bowl with cling film and place in fridge to marinate for 15 mins.
3. Combine all the ingredients for Sauce in a small bowl. Mix well and set aside.

To Cook

1. Heat 1 tbsp oil in a non-stick pan/wok over medium high heat. When oil is hot, spread beef in the pan and let it sear for 1 min. Using a spatula, flip beef slices over to cook both sides until slightly charred but still pink inside. Lower the heat and transfer beef to a plate.
2. Add 1 tsp oil in the same pan and turn to medium high heat. Add chopped onions and capsicum and saute for about 2 mins until half-cooked. Lower the heat and transfer vegetables to a plate.
3. Add remaining oil into the same pan and turn to medium heat. Add ginger and garlic. Saute until fragrant. Stir the Sauce mixture until corn starch is dissolved completely. Add Sauce into the pan and keep stirring until it boils and thickens. Add beef, onion and capsicum into the pan again and give it a quick stir. Turn off heat. Dish out and serve immediately with steamed rice.