Beef and Bell Pepper Stir-Fry

Trim 250 g beef tenderloin and slice 2–3 mm thick against the grain. Stem and deseed half each of the red, yellow and green bell peppers; cut into 2–3 cm pieces. Cut one quarter onion to match and mince three garlic cloves. Keep the beef separate from the vegetables.

Mix the beef with one tablespoon light soy sauce and one quarter teaspoon black pepper. Mix in one teaspoon starch, then 5 ml oil. Marinate for 10 minutes until lightly coated with no dry powder. Make the sauce during this wait.

In a separate bowl, mix the remaining tablespoon light soy sauce, one tablespoon oyster sauce, the remaining teaspoon starch, one quarter teaspoon black pepper and 30 ml water. Stir until lump-free. Keep beside the stove and stir again just before adding.

Heat the wok over high heat and coat with 10 ml oil. Add the marinated beef and quickly separate the slices. Stir-fry for about 45–60 seconds until the surfaces turn opaque and the slices separate. Transfer to a clean bowl; finish cooking after returning it to the wok. Work in batches if crowded, before the beef becomes dry.

Add the remaining 5 ml oil to the same wok. Fry the garlic for about 10 seconds until fragrant without browning. Add all the onion and peppers and stir-fry over high heat for about one to two minutes, until the onion edges turn translucent and the peppers are bright and crisp-tender.

Return the beef and its collected juices. Stir the sauce again and add it. Toss over high heat for about 30–60 seconds until the sauce bubbles and lightly coats everything, and the beef is fully cooked with no raw centers. If watery, move the food aside, briefly reduce the sauce, then toss and serve immediately.