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1. Toss the beef with the egg white, cornstarch, 1 tbsp of the Shaoxing wine and 1 tsp of the light soy sauce until evenly coated. Rest for 20 minutes while you prepare everything else.
500 g Lean beef sirloin or flank steak, thinly sliced against the grain,
1 piece Egg white,
1 tbsp Cornstarch,
1 tbsp Shaoxing wine,
0.3 tbsp Light soy sauce
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2. Rinse the jasmine rice until the water runs mostly clear, then combine with the water for rice in a saucepan. Bring to a boil, cover, reduce to the lowest heat and cook for 15 minutes. Rest off the heat, covered, for 10 minutes, then fluff.
1.5 cup Jasmine rice,
2.2 cup Water (for rice)
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3. Cut the red, yellow and green bell peppers into bite-size squares. Mince the garlic and ginger, and slice the scallions, separating whites from greens.
1 piece Red bell pepper,
1 piece Yellow bell pepper,
1 piece Green bell pepper,
5 clove Garlic,
1 tbsp Fresh ginger,
3 piece Scallions
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4. Whisk the remaining light soy sauce, remaining Shaoxing wine, dark soy sauce, sugar, sesame oil and stock in a small bowl. In a separate bowl, stir the cornstarch for the slurry with the slurry water until smooth.
1 tbsp Shaoxing wine,
2.0 tbsp Light soy sauce,
1 tsp Dark soy sauce,
1 tsp Sugar,
1 tsp Toasted sesame oil,
0.2 cup Chicken or beef stock,
2 tbsp Cornstarch slurry water,
1 tbsp Cornstarch (for slurry)
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5. Heat a wok over the highest heat until smoking, then add 1.5 tbsp of the neutral oil. Sear the beef in a single layer for 45 seconds without moving, then stir-fry for another 45 to 60 seconds until just browned. Transfer to a plate.
1.5 tbsp Neutral oil (peanut or vegetable)
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6. Return the wok to high heat, add the remaining neutral oil, then stir-fry the ginger for 30 seconds. Add the garlic and scallion whites for 10 seconds, then add the bell peppers and stir-fry for 2 to 3 minutes until crisp-tender and lightly charred at the edges.
1 piece Red bell pepper,
1 piece Yellow bell pepper,
1 piece Green bell pepper,
5 clove Garlic,
1 tbsp Fresh ginger,
3 piece Scallions,
1.5 tbsp Neutral oil (peanut or vegetable)
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7. Pour the sauce mixture down the side of the hot wok and bring to a bubble. Stir the slurry, add it, and cook for 20 seconds until glossy. Return the beef and toss for 30 seconds until cooked through and coated. Fold in the scallion greens.
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8. Serve the beef and peppers immediately over the fluffed jasmine rice.
