Chinese chili beef stir-fry

Chinese chili beef stir-fry
This hot stir-fry is best when the meat has time to marinate. But for super
quick results, first coat and fry.
3 tbsp soy sauce, preferably dark sauce
2 tbsp rice vinegar
1 tsp Chinese five spice powder
1lb (450g) beef round steak, cut into thin strips
freshly ground black pepper
4 tbsp vegetable oil
1⁄2 red bell pepper, seeded and thinly sliced
1 fresh hot red chili, seeded and finely chopped
1 garlic clove, crushed and chopped
1 tsp peeled and grated fresh ginger
1 cup broccoli florets
1 cup snow peas
1 tsp cornstarch
1⁄2 cup beef stock
few drops of Asian sesame oil
                                                                     method
Mix the soy sauce, vinegar, and five spice powder together in a bowl. Add the beef and toss
well. Season well with black pepper. Cover and refrigerate for at least 2 and up to 12 hours.
Heat 2 tbsp oil in a wok over high heat. Add the bell pepper and stir-fry until crisp and tender,
about 3 minutes. Add the chili, garlic, and ginger and stir-fry for 1 minute. Add the broccoli and
snow peas and stir-fry for 2 minutes. Transfer to a platter.
Add the remaining oil to the wok and heat over high heat. Drain the beef from the marinade,
reserving the marinade. Add the beef to the wok and stir-fry for 1 minute. Return the vegetables to the wok and pour in the marinade. Dissolve the cornstarch in the stock, and stir into the wok. Stir-fry the steak and vegetables until the sauce is boiling.
Transfer to a plate, drizzle with the sesame oil, and serve at once.