Beef and Bell Pepper Stir fry

This is very well known Chinese dish that Japanese love.  It calls "青椒牛肉糸" and I believe that the original of this dish, beef and the vegetable have to be cut much more thiner than my plate.  I'm not too confident to share Chinese recipe to be honest, since I haven't learned the real way of Chinese cooking.

First I marinate the beef in mix of soya sauce, ginger juice, Chinese wine and potato starch.  First to fry the vegetable and once remove from the wok to remove the excess oil and keep them aside.  Next, stir fry the beef same way.  Then put all back together and toss with mix of Oyster sauce, soya sauce, Chinese wine and Chicken stock.

I believe it is extremely important to use an authentic black iron wok for Chinese cuisine.  To cook in very high heat is necessary to make them crispy.  The results are completely different if you use a frying pan.

チンジャオニュウロウスだが、切り方が随分太い。何となくあまり細く切らない方が油っぽくならないかな、と思って。中華料理のコツはやはり油通しだと思う。少量の油で炒めると中華鍋を使っていても、全体的に火の通りが遅くなり、肉や野菜から汁が出てきてしまう。しかしきちんと油を切らなければ油っぽくなってしまうので、これがなかなか難しい。私の中華テクはまだまだ。