Ingredients:
2 tablespoons vegetable oil
600 g (1 lb 5 oz) lean beef fillet, thinly sliced across the grain
1 large red onion, cut into wedges
1 red capsicum (pepper), thinly sliced
1 1/2 tablespoons chilli garlic sauce
125 ml (1/2 cup) good-quality plum sauce
1 tablespoon light soy sauce
2 teaspoons rice vinegar
good pinch of finely ground white pepper
4 spring onions (scallions), sliced on the diagonal

Method:
Heat a wok over high heat, then add 1 tablespoon of the oil and swirl to coat the side of the wok.

Stir-fry the beef in two batches for 2-3 minutes each batch, or until browned and just cooked. Remove from the wok

Heat the remaining oil in the wok, add the onion and stir-fry for 1 minute before adding the capsicum and continuing for stir-fry for 2-3 minutes, or until just tender.

Add the chilli garlic sauce and stir for 1 minute, then return the meat to the wok and add the plum sauce, soy sauce, rice vinegar, white pepper and most of the spring onion.

Toss everything together for 1 minute, or until the meat is reheated.

Sprinkle with the remaining spring onion, then serve with steamed rice or noodles.

Chili Plum Beef Recipe