400 g beef, 1 tablespoon of oyster sauce, 0.5 teaspoon white pepper, 0.5 teaspoon sesame oil, 2 teaspoons shaoxing wine, 2 teaspoons cornstarch
Marinate for 30 minutes.
Heat a wok over medium-high heat with a little oil and stir-fry the marinated beef for 1 minute.
Set aside.
In the same wok over medium-high heat, add the garlic, ginger, and bean paste.
4 cloves garlic, 1 6 mm piece of ginger, 2 tablespoons of Sichuan chili bean paste
Stir-fry for 2-3 minutes
Add the diced bell pepper and stir-fry until slightly softened, about a few minutes.
1 red bell pepper
Add the beef back to the pan, then the plum sauce, salt, sugar, and diced pineapple.
1 tablespoon of plum sauce, 2 teaspoons of sugar, 0.25 teaspoon salt, 280 g of pineapple
Mix well and cook until everything is hot.
Serve over rice, garnishing with cilantro leaves
Cooked rice, Leaves cilantro
Notes
Control the temperature of your wok or pan well, noting that if you're making a large quantity, you may need to cook the different elements in batches. We want stir-fry, not boiled food, and if you lower the temperature too much, the ingredients will release too much water at once