• 350 g (12 oz) beef fillet, thickly sliced across the grain
• 2 tablespoons vegetable oil
• 1 small Spanish onion, diced
• 1 red capsicum (pepper), diced
• 2 long red chillies, finely chopped
• 2 garlic cloves, finely chopped
• 2 teaspoons black peppercorns, crushed
• 3 tablespoons fresh chicken stock
• 2 teaspoons light soy sauce
• 1 tablespoon oyster sauce

Marinade

• 2 teaspoons shaoxing
• 1 teaspoon kecap manis
• 1 teaspoon oyster sauce

To make the marinade, mix the shaoxing, kecap manis and oyster sauce. Add the beef and toss until well coated, then leave for 20 minutes.

Heat a wok until just smoking. Add half the oil and, when hot, stir-fry the beef in batches until well browned, then remove. Add the remaining oil to the wok and stir-fry the onion, capsicum, chilli, garlic and pepper until fragrant. Return the beef to the wok with the stock, soy and oyster sauces and stir-fry until the sauce reduces slightly.