Step 1

Trim all fat and sinew from meat; slice meat into 5mm slices. Put meat in bowl, combine with cornflour, oil and soy sauce, mix well and marinate for 20 minutes.

Step 2

Clean, peel and thinly slice green ginger and combine with vinegar, sugar and salt in a separate bowl; marinate for 20 minutes or longer.

Step 3

Heat extra oil in wok or pan, and add meat slices gradually, spreading out in pan. When browned on one side, turn to brown other side; don't overlap slices or meat will not brown well. Cook quickly, and only until meat is tender, then remove from pan.

Step 4

Cut pepper in half, remove seeds, chop into 2.5cm cubes.

Step 5

Add ginger with liquid to pan with chopped pepper and shallots; cook quickly, stirring for two to three minutes. Return meat to pan, continue cooking for a further minute. Stir constantly. Serve garnished with thinly sliced chilli or sliced shallots.