Ingredients

Method

Prepare the beef first by slicing the beef very thinly against the grain cutting thin strips of 10-12cm. Place the meat into a ziplock bag together with the soy sauce, cornflour, dry sherry, gochujang sauce, sesame oil, garlic powder and ginger powder. Seal the bag tightly and jiggle the ingredients so that the fully coat the beef. Marinade the beef in the fridge for a minimum of 1 hour or up to 8 hours.

Sichuan Sauce

Next in a bowl whisk together oyster sauce, water, soy sauce, sugar, sherry, gochujang sauce, sesame oil, cornflour, Sichuan powder, chilli flakes, Chinese 5 spice and salt. Cover and place in the fridge with the beef until you are ready to cook.

When you are ready to proceed, put 2 tablespoons of peanut oil in a wok or pan on a high heat until smoking then sear the beef a single layer at a time, seal the beef for 1 minute then flip over and seal the other side, place the beef in a dish, cover and continue repeating the process until all the beef is sealed.

Add the remaining oil to the wok or pan on a medium high heat, add the onions and stir fry for 2 minutes then add the peppers, garlic and ginger and stir fry for a further minute. Add the beef and toss to combine the ingredients. Give the sauce a stir and add to the wok or pan and mix through stirring constantly until the beef is cooked and the sauce has thickened.

Sprinkle some sliced spring onions over the top and serve.