• 9oz beef cut into thin bite-sized slices
• 1 bell pepper, cut into 1-2cm strips, then diagonally into diamond shaped slices
• 4 tbsp cooking oil
• 1.5 tsp finely grated ginger
• 2 tsp finely minced garlic
• 2 tsp ground cumin
• 2 green onions, green parts only, finely sliced
• 1 tsp sesame oil

For the marinade:

• 1 tsp Shaoxing wine
• ¼ tsp salt
• ½ tsp light soy
• ¾ tsp dark soy
• 1.5 tsp corn starch
• 1.5 tbsp water

1. Stir sliced beef and marinade together in a bowl
2. Add 3 tbsp cooking oil into wok, heat high. Stir fry beef briskly and separate slices. When slices have separated, but are still a bit pink, remove them from the wok and set aside.
3. Return the wok to high flame with remaining 1 tbsp oil. Add ginger and garlic and sizzle until fragrant. Add bell peppers and stir fry until hot and fragrant.
4. Return beef slices to wok, give everything a good stir, then add cumin. When all is fragrant and sizzling, add green onions and toss briefly. 
5. Remove from heat, stir in sesame oil, serve.