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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Chop the onion and peppers, keeping them roughly the same size. Peel all the garlic cloves. Pat the beef dry on both sides with kitchen paper to remove any excess moisture.
Mix all the sauce ingredients together in a bowl and set aside.
Heat a generous amount of oil in a wok over medium heat. Add the garlic and fry until lightly golden, then remove and set aside.
Pour away most of the oil, leaving just a little in the wok. Sear the beef for 2-3 minutes per side until nicely browned, then remove from the pan. Using a sharp knife or kitchen scissors, cut the beef into smaller pieces, leaving the bone in the centre.
In the same wok, fry the onion for a few minutes, then add the peppers and cook for another 3-4 minutes.
Return the beef to the wok, followed by the sauce and the fried garlic. Toss everything together until well coated.
Finish with plenty of freshly ground black pepper and chopped spring onions.
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If the sauce is too thick, add a splash of water. If you would like it thicker, stir in a little more cornflour slurry.
Can I use a different cut of beef?
Yes, you can use other cuts like ribeye or sirloin, but the cooking time may vary.
How can I make the dish spicier?
Add more freshly ground black pepper or include some chili peppers in the sauce.
Is there a substitute for oyster sauce?
You can use hoisin sauce or a mixture of soy sauce and sugar as a substitute.
Can I prepare this dish in advance?
Yes, you can prepare the sauce and chop the vegetables in advance, but cook the beef just before serving for the best texture.
What can I serve with this dish?
It pairs well with steamed rice or noodles.
