Step 1: Marinating the beef sirloin. For this, you just need to put your beef sirloin, soy sauce, oyster sauce, ground black pepper, garlic powder and cornstarch in a container. Now mix these together, and make sure that the beef is nicely covered by the marinade. Wait for 10 minutes to let the flavor soak into the meat. Instructions. Preheat oven to 425° F. Place pepper halves, cut sides up, on a rimmed pan or in a baking dish. Set aside. In a medium bowl, combine the tomato sauce, cooked wild rice, ½ cup of the Parmesan cheese, mushrooms, onion, garlic, oregano, and salt. Spatula Ingredients 250 g thinly sliced beef 2 cups cooked rice 1 onion thinly sliced 1 bell pepper julienned 2 tablespoons oil 2 tablespoons soy sauce 1 tablespoon butter Salt and pepper to taste Optional: chopped spring onions for garnish Instructions Heat the hot plate or skillet over medium-high heat. Instructions. In a medium ceramic bowl, mix soy sauce, water, mirin, Worcestershire sauce, ginger, garlic powder, and cornstarch. Mix with a whisk. Pour half of the mixture into a large Ziploc bag, add beef strips, and allow to marinade for 30-90 minutes. Refrigerate while marinating. Sear the beef until it's just browned but still a little rare. Turn off the heat while you transfer the beef to a separate bowl. Leave any oil/fat in the wok. Heat the wok back up over medium-high heat and add the garlic and peppers. Stir-fry for 20 seconds, then spread the Shaoxing wine around the wok to de-glaze it. EStIjS.

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