Step 1

1 Make the sauce: In a small bowl, whisk together the water, oyster sauce and Shaoxing wine or sherry until well combined

Step 2

2 Make the beef: In a large nonstick skillet over medium-high heat, cook the beef, breaking it up with a wooden spoon, until no longer pink, about 5 minutes

Step 3

3 Use a slotted spoon to transfer the beef to a medium bowl

Step 4

4 Add the bell or poblano pepper and scallions to the fat left in the skillet and cook, stirring, until softened, about 3 minutes

Step 5

5 Push the vegetables to the side in the skillet and add chile-garlic sauce and ginger and cook, mashing the mixture into the skillet, until fragrant, about 30 seconds

Step 6

6 Stir in the beef and oyster sauce mixture and cook, stirring, until thickened, about 1 minute

Step 7

7 Serve with lettuce leaves as wraps for the beef

Step 8

8 NOTE: Salty, sweet oyster sauce is ideal for this dish, but if you don't have it, you can use soy sauce, hoisin or fish sauce in its place