500 g (18 ounces) beef filet or other tender cut, cut into 1/2″ cubes
2 tablespoons oyster sauce
1 tablespoon Shaoxing wine (or dry sherry)
2 teaspoons potato starch
2 teaspoons soy sauce
1 teaspoon sesame oil
1 1/2 tablespoons vegetable oil
2 cloves of garlic, thinly sliced
1 small green bell pepper, cut into 1/2″ squares
1 onion, cut into 1/2″ squares
In a mortar put the peppercorns and use a pestle to crush the pepper into large pieces. You don’t want any whole peppercorns, but it should be very coarse.
Into a bowl, put the beef and add 3/4 of the black pepper in with it along with the oyster sauce, Shaoxing, soy sauce, potato starch, and sesame oil. Mix thoroughly and let this marinate at least 15 minutes.
Heat a wok or cast iron skillet over high heat till hot. Add the oil then immediately add the beef, next leaving any marinade in the bowl for later. Fry one side until browned then use a hard spatula to stir-fry till the outside of the beef is cooked and browned. Add the garlic, onions, bell peppers and continue stir-frying. Add the remaining marinade and stir-fry till the onions are cooked.
Transfer immediately to a plate and garnish with the remaining black pepper.