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Heat a little vegetable oil in a wok until just smoking.
Add the beef and stir-fry quickly to seal.
Add the capsicums and onions and toss, then add the garlic and ginger and toss again.
Add the palm sugar and pepper, stir to melt, then add the shaoxing wine and deglaze the wok.
When most of the liquid has evaporated, add the soy, oyster sauce and chicken stock.
Check the seasoning and serve straight away.
Serve with steamed jasmine rice.
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