Beijing Beef

Combine the beef strips with Shaoxing cooking wine and soy sauce in a bowl, mix well, and let them marinate for 30–60 minutes at room temperature.

In a small bowl, whisk together oyster sauce, black vinegar, tomato sauce, and sambal; set the sauce mixture aside.

Dice the red capsicum and brown onion, and finely dice the garlic; have them ready for quick cooking.

While the beef marinates, steam the rice according to package instructions and keep it warm.

Heat the neutral‑flavoured oil in a wok or deep skillet to about 350°F (350°F).

Pat the marinated beef strips dry, then dust them evenly with cornflour, shaking off any excess.

Fry the coated beef in the hot oil in batches, cooking each batch for 2–3 minutes until the pieces are golden and crispy; remove with a slotted spoon and drain on paper towels, reserving a little oil in the wok.

Return the wok to high heat, add the diced onion and capsicum, and stir‑fry for 2–3 minutes until they just begin to soften.

Add the finely diced garlic and stir‑fry for another 30 seconds, being careful not to burn it.

Re‑introduce the crispy beef to the wok, then pour the prepared sauce over everything.

Stir‑fry the mixture over high heat for 2–3 minutes, ensuring the beef and vegetables are evenly coated and the sauce thickens slightly.

Taste and adjust seasoning if needed, adding a splash more soy sauce or a pinch of sugar for balance.

Transfer the Beijing Beef to a serving platter and serve immediately over the steamed rice, optionally garnishing with sliced green onions or toasted sesame seeds.