Qīngjiāo niúròu (青椒牛肉)

Steps

1. 

   Slice the beef across the grain into long strips about 8 mm thick, place in a bowl and add light soy sauce, cornstarch, baking soda, salt and 2 tbsp water. Mix thoroughly until the liquid is fully absorbed.

2. 

   Add 0.5 tbsp neutral cooking oil, toss by hand to coat the meat, and let it marinate for 15 minutes.

3. 

   In a small bowl, combine oyster sauce, Shaoxing rice wine, 0.5 tbsp light soy sauce, 0.5 tbsp dark soy sauce, 1.5 tbsp cornstarch, 0.5 tsp sugar, 0.125 tsp ground white pepper, 4 tbsp water and 0.5 tsp sesame oil. Set the sauce aside.

4. 

   Heat 2 tbsp neutral cooking oil in a wok over medium‑high heat, add the marinated beef in a single layer and stir‑fry without moving until the bottom side is lightly browned.

5. 

   Stir the beef for 30 seconds until it reaches a light pink doneness, then transfer it to a plate, leaving the oil in the wok.

6. 

   In the remaining 0.5 tbsp oil, stir‑fry the onion and garlic over high heat until the garlic is lightly browned at the edges.

7. 

   Add the bell pepper and quickly stir‑fry for 30 seconds so it stays crisp.

8. 

   Return the beef to the wok and stir‑fry together with the vegetables for another ~30 seconds until the meat is fully cooked.

9. 

   Reduce heat to low, stir the prepared sauce well and pour it into the wok, coating the meat and vegetables evenly.

10. 

    Give everything a final stir until the sauce thickens and coats the spatula, then divide onto plates.