• 9 oz. trimmed sirloin, (250 g)
  • ½ red bell pepper
  • ½ green bell pepper
  • 4 tbsps cooking oil
  • 1-½ tsps finely chopped ginger
  • 2 tsps finely chopped garlic
  • 1 fresh red chile, deseeded & finely chopped (optional)
  • 2 tsps ground cumin
  • 2 to 4 tsps dried chile flakes, to taste
  • 2 spring onions, green parts only, finely sliced
  • 1 tsp sesame oil
  • For the marinade
  • 1 tsp Shaosing wine or dry sherry
  • ¼ tsp salt
  • ½ tsp light soy sauce
  • ¾ tsp dark soy sauce
  • 1-½ tsps potato starch
  • 1-½ tbsps water


1. Cut the beef into thin bite-sized slices. Stir the marinade ingredients with 1-1/2 tbsp water and mix well into the meat. Trim the peppers and cut them into strips 3/8–3/4 inches (1–2 cm) wide, then diagonally into diamond-shaped slices.
2. Add 3 tbsp of the oil to a seasoned wok over a high flame and swirl it around. Add the beef and stir-fry briskly to separate the slices. When the slices have separated but are still a bit pink, remove them from the wok and set aside.
3. Return the wok to the flame with the remaining oil. Add the ginger and garlic and allow them to sizzle for a few seconds to release their fragrances, then tip in the peppers and fresh chile, if using, and sir-fry until hot and fragrant. Return the beef slices to the wok, give everything a good stir, then add the cumin and dried chiles. When all is sizzlingly fragrant and delicious, add the spring onions and toss briefly. Remove from the heat, stir in the sesame oil, and serve.




Fuchsia Dunlop


2 servings




Asian : East Asian : Mongolian