This is another dish for this month's Cook Around the Globe. As most wok dishes, this is a great quick & easy weeknight dinner. I love the combination of beef and bell pepper. You can add some sesame seeds for a little extra crunch if you fell like it.
Six months ago: Lamb Loin Chops with Garlic, Mint, and Anchovis
300 g beef
2 tbsp corn starch
2 tbsp rice wine, divided
2 small green bell peppers
60 g scallions (or leeks), minced
20 g fresh ginger, minced
2 tsp soy sauce
2 tsp oyster sauce
2 dashes sugar
150 g vegetable oil
Place beef in the freezer for about 1 hour. Slice thinly, then cut into 2x5 cm strips. Whisk together 2 tsp corn starch, 2 tsp water, 2 tsp rice wine, and salt. Mix with beef, cover and set aside. Cut bell pepper into 2x0.5 cm strips. Whisk together soy sauce, oyster sauce, 4 tsp rice wine, sugar, 2 dashes of salt, 4 tsp corn starch, and 4 tsp water. Heat a wok or skillet. Add oil and heat. Add meat and stir-fry until lightly browned. Remove meat and set aside. Discard all but 2 tbsp oil. Add bell pepper, scallions and ginger. Stir-fry until bell pepper is al dente. Add meat and sauce, bring to a boil and stir-fry for 2-3 minutes. Serve with rice or bread.
(adapted from "Die echte chinesische Küche" by Liu Zihua and Uli Franz)