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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix all marinade ingredients with the beef well until the liquid is fully absorbed and the beef looks dry, not wet. Rest for 10 minutes.
Heat oil until smoking hot.
Sear beef until deeply charred, without moving it too soon.
Push beef aside, add garlic and chillies.
Add onion and capsicum, toss everything together.
Season, glaze, and stir-fry until glossy.
Finish with cilantro and adjust seasoning.
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When the marinade disappears into the beef, you know it's right. Char equals flavour. One pan. No shortcuts.
How do I know when the beef is properly marinated?
The marinade should be fully absorbed, and the beef should look dry, not wet.
What is the key to getting a good char on the beef?
Ensure the oil is smoking hot and don't move the beef too soon while searing.
Can I use a different type of wine for the marinade?
Shaoxing wine is recommended for its unique flavor, but you can substitute with dry sherry if needed.
Is it necessary to use MSG?
MSG enhances the umami flavor, but you can omit it if you prefer.
What can I use instead of cilantro?
If you don't like cilantro, you can use fresh parsley as an alternative.
