I make - Beef and pepper stir-fry

I am sure it has a proper name but stir-fry seems to be a catch-all phrase for Chinese flavored dishes. It's convenient but certainly misses out the vast dimension Chinese cooking encompasses. As I am no expert in Chinese cooking, allow me to use a rather generic name for my beef dish.

Beef and pepper stir-fry

Beef marinade:
450 g thin beef strips
1 tbsp soy sauce
1 tbsp Shaoxing wine
1/2 tsp ground white pepper
1/2 tsp Chinese 5-spice powder (optional)
1/4 tsp sugar
1/2 tsp baking soda
2 tsp corn starch

Marinade the beef with all ingredients above for 30 minutes.

Stir-fry sauce:
2 tbsp soy sauce
2 tbsp Shaoxing wine
1 tbsp oyster sauce
1 tbsp rice wine vinegar
1 tbsp sugar
2 tbsp water/stock
1 tsp corn starch

Mix all the sauce ingredients and set aside.

Stir-fry ingredients:
3 green onions, angle sliced
3 garlic cloves, minced
1/2 thumb-sized ginger, minced
1 small onion, roughly chopped
1 big red bell pepper, roughly chopped

Heat a frying pan on medium-high heat with 2 tablespoons of oil. First fry the beef strips in several batches. If they are in thin strips, they should be cooked fairly quickly. Just make sure they are colored outside before remove from the pan. Set the beef strips aside.

In the same pan on medium-high, put in green onion, garlic and ginger. Cook for 2 minutes before adding in the rest of veggies. Cook the veggies for 3 minutes or until onions are translucent. Mix in the beef strips and cook for another minute or two. Stir in the sauce and cook the mixture on high heat until the sauce is bubbling on the edge of the pan and becomes glossy. Taste and decide whether you need some salt, sugar or vinegar.

Serve immediately with plain steamed rice.