Beef and Green Pepper Stir Fry

Slice the steak into 1/2-inch thick slices across the grain.
Cut the bell peppers into strips about 2 inches (5 cm) long and ⅓ inch (8 mm) wide.
Cut the onion into strips.

To marinate the beef, prepare a medium size bowl. Combine dark soy sauce, light soy sauce, baking soda, salt and sugar in a bowl, stir until mix well.
Add the beef slices and stir continuously while adding water gradually. Then add egg and corn starch, continue stir until all beef slices well coated.
Refrigerated for at least 1 hour to 3 hours, and remember to pull out from the fridge 15 minutes before cooking.

To prepare the sauce, use a small bowl to mix dark soy sauce, light soy sauce, rice wine, sugar, vinegar and ground black pepper. Stir to mix well.

Heat 3 tablespoons of vegetable oil in a skillet or wok over medium heat. Add the marinated beef and stir fry for about 2 minutes or until turn opaque.
Remove from the heat and transfer to a paper towel lined plate to drain the excess oil. Put aside.

Heat the remaining vegetable oil over high heat. Slice spring onion into thin slices, mince the garlic and cut the ginger into thin slices.
Then add spring onion, ginger and garlic to the wok or skillet. Stir fry for about 30 seconds or until fragrant.

Add the sliced green peppers and sliced onion. Continue to stir fry for another 30 seconds. Return the cooked beef to the wok or skillet and add the sauce mixture.
Stir continuously for about 3-5 minutes or until the beef cooked through. Adjust the seasoning if necessary.
Remove from the heat and serve it.