Wednesday, March 10, 2021




It is best to enjoy it with hot white rice! If done right, your beef should be very tender. Remember to cut the beef into thin slices against the grain and not to cook the beef for too long. It's not a very photogenic dish, but it tastes really good!


  • 1/2 onion, cut into strips
  • 1 garlic clove, minced
  • 1/2 small green pepper, seeded and cut into pieces
  • 8 oz. Tbsp (226 g) beef tenderloin, flank steak or meat flap, cut into pieces
  • 2 ½ tablespoons of cooking oil
  • 1 2.5 cm piece of fresh ginger, peeled and sliced
  • Salt to taste
  • 1/2 small red bell pepper, seeded and cut into pieces
  • 1 teaspoon of freshly ground black pepper


  • 1 teaspoon of oyster sauce
  • 1 1/2 teaspoons Maggi seasoning sauce
  • 1/2 teaspoon of cornstarch
  • 1/2 teaspoon of sugar
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon dark soy sauce
  • 1/2 teaspoon sesame oil
  • 1 teaspoon of worcestershire sauce
  • 1 teaspoon of Chinese rice wine or sherry


First, marinate the beef with all the marinade ingredients, about 15 minutes.

Then, heat 1 tablespoon of oil in a wok or skillet over high heat. Sauté the beef until the beef is golden on the outside but still pink on the inside. Arrange and reserve.

Heat the remaining oil in a wok or skillet over high heat. Sauté the garlic and ginger until aromatic, then add the green pepper, red pepper, onion and black pepper. Sauté until you smell the aroma of the ingredients in the wok.

Transfer the beef to the wok or skillet. Sauté until beef is cooked through and the center of the meat is no longer pink, about 1 to 2 minutes. Arrange and serve immediately with steamed rice. Happy Cooking Time.