Step 1

Cut the beef, across its grain, into long strips, about ⅓ inch/8mm thick. Put them into a bowl. Add light soy sauce, cornstarch, baking soda, salt, and water.

Step 2

Mix and rub with your hand until the liquid is fully absorbed by the meat. Pour in oil and stir to coat evenly. Leave to marinate for 15 mins.

Step 3

In a small bowl, mix oyster sauce, Shaoxing rice wine, light soy sauce, dark soy sauce, cornstarch, sugar, ground white pepper, and water. Then add sesame oil. Set aside.

Step 4

Heat 2 tablespoons of oil in a wok/skillet over medium-high heat. Put in the marinated beef. Spread out the strips into a single layer. Do not move them until the part touching the surface browns lightly.

Step 5

Then stir and toss for about 30 seconds until there is little pinkness that can be seen on the surface (do not overcook). Transfer the beef to a plate leaving any oil in the wok.

Step 6

Pour in the remaining ½ tablespoon of oil. Add onion and garlic. Fry over high heat until the garlic browns on the edge.

Step 7

Put in bell pepper. Toss the vegetables for about 30 seconds until they’re well heated but remain crunchy.

Step 8

Return the beef to the wok. Stir-fry everything for a further 30 seconds or so until the beef is cooked through (no pinkness inside the strips).

Step 9

Turn the heat down to low (see note 1). Stir the sauce very well then pour it over the meat and vegetables.

Step 10

Give everything a final toss. Dish out when the sauce becomes thick enough to coat the spatula (see note 2).