Chinese Beef and Bell peppers

 My version

This is a Chinese stir-fry recipe. Originally it is a little moist, but, I like it dry, the beef a little chewy and sticky and I like the bell peppers slightly roasted with all its juice, colour and flavour still intact. The variation from the original recipe is that it's wine and alcohol free.

Ingredients :
Beef	-		160g
Peanut oil	-		4 tablespoons
Bell peppers (red/green/ yellow/ orange)	-		1 small each
Ginger	-		2 inch piece
Ginger (fine julienne)	-		1 tablespoon
Garlic	-		3-4 large cloves
Sesame seeds (crushed)	-		1 tablespoon
Soya sauce	-		2 tablespoons
Oyster sauce	-		1 tablespoon
Golden granulated Sugar	-		1 table spoon
White pepper	-		1 tablespoon
Corn flour	-		1 tablespoon
Salt	-		To taste
Black bean sauce	-		1 tablespoon
Water	-		1 cups
Salt	-		To taste.

Preparation Method :

Beef marinade: Into a mixing bowl, grate ginger and garlic. Crush the sesame seeds to infuse the oils and flavour and add to the garlic and ginger. Add the soya sauce and oyster sauce. Add sugar, salt to taste and white pepper. Add corn flour and 2 tablespoons of oil and blend everything into a nice and thick marinade. I like using a zipper freezer bag now. Pour in the marinade into it and put in the beef strips. I buy beef steaks and then cut it into thin slices and then again cut them into long strips. Wash the meat before slicing. Zip lock the bag and marinate the beef well. Refrigerate the meat for 2 hours. In 2 tablespoons of peanut oil, throw in the ginger. Add the beef and stir well until meat begins to cook. Add the black bean sauce. Sauté well until the beef is well cooked and separates from one another. Add the peppers, cut into long strips and sauté on high flame until the peppers are roasted well. If you want it more spicy, add some black pepper as well. If you want it more moist, add some water or beef stock and bring to a boil. Serves 2-3 Serve with steamed rice.