Ingredients
20 g garlic chives (cut into sections), 100 g lean beef, 200 g sweet bell peppers, 25 g young ginger.
Seasonings
40 ml vegetable oil, 5 ml soy sauce, 1 g salt, 3 g each sweet bean paste and water starch, 5 ml Shaoxing wine.
Instructions
1. First, julienne the young ginger and bell pepper (remove stems and seeds); slice the lamb along its grain into thin strips, then mix with cooking wine, soy sauce, and salt.
2. Stir-fry the bell pepper strips in hot oil until half-cooked, then add the shredded lamb and stir-fry until it turns white. Add the young ginger and garlic chive segments, stir-fry briefly, then add sweet bean paste and toss to combine. Pour in the water-starch mixture, give it a few quick flips, and transfer to a serving plate.