Hunan Beef - 小炒黄牛肉 - stir fry of beef with peppers

Hunan Beef - 小炒黄牛肉stir fry of beef with peppersIngredients:350 gr bavette/tenderloin/skirt/flank steak1 tbsp oyster sauce1 tsp light soy sauce1 tsp dark soy sauce1 tsp Shaoxing rice wine1 tsp cornstarch1/8 tsp white pepper1 tsp oilStir-fry ingredients:3 red lomboks20 gr pickled peppers/Pao Jiao/泡椒1/2 stalk celery6 cloves of garlic4 cm jahe/giner2 tbsp oilPreparation:Cut the meat into thin slices. In a bowl, combine the oyster sauce, soy sauce, rice wine, cornstarch and pepper, then mix in the meat. Knead the meat until the marinade is absorbed. Then mix in the oil and let it rest for 15 minutes.Finely chop the garlic and the jahe. Cut the celery julienne. Cut the lomboks and the peppers into thin rings.Heat a pan over high heat and then add the oil. Then add the meat and fry/sear it evenly while stirring. When the meat has changed color, add the rest of the ingredients and fry for 1 minute, while stirring. serve.