Serves 3-4

1½ lb beef tenderloin or sirloin, cut across the grain in thin stripes

5 Tbsp soy sauce

2 Tbsp rice wine or dry sherry

2 Tbsp Worcestershire sauce

2 tsp sesame oil

½ tsp sugar

½ tsp cornstarch

ground pepper

2 Tbsp peanut oil

1 large yellow onion, halved and thinly sliced

1 yellow bell pepper, quartered, seeded and thinly sliced

1 Tbsp ginger, grated

red pepper flakes

steamed rice, for serving

Marinate the beef: In a large bowl, combine the beef, 1 Tbsp of the soy sauce and the wine, mix to coat beef evenly. Set aside 10 min.

Make the sauce: In a small bowl, combine 4 Tbsp water, the remaining 4 Tbsp soy sauce, the Worcestershire sauce, sesame oil, sugar, cornstarch , and 1 tsp of pepper. Stir well.

Stir-fry the vegetables: Heat a wok over very high heat, add 1 Tbsp of peanut oil. Add the onion and bell pepper, stir-fry until caramelized, about 10 min. Transfer the onion mixture to a plate. Return the wok to high heat, add the rest of the peanut oil, then stir-fry ginger about 10 seconds. Add the beef and stir-fry just until it begins to brown and is still rare in the centre, about 1 min. Return the onion mixture to the wok. Give the sauce a quick stir, add to the wok and stir until the sauce thickens slightly. Sprinkle with red pepper flakes, if desired.

Serve over rice or rice noodles.