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Cut 450 g (1 lb) of meat into thin strips and place them in a large bowl.
Add 2 tablespoons of soy sauce, ½ teaspoon of black pepper and 1 egg. Mix everything together very well, then sprinkle over 1 tablespoon of cornstarch. Mix again, then leave to marinate for 5 minutes.
Meanwhile, prepare your vegetables: slice 1 bell pepper and half an onion into thin half-moons. Finely chop or mince 2 garlic cloves and ½ teaspoon of fresh ginger, and finely slice half a Poblano pepper.
Warm 2 tablespoons of olive oil in a large frying pan over a high heat. Fry the beef strips in two batches for about two minutes on each side. Set aside to rest on a plate.
Add 1 tablespoon of olive oil to the skillet and reduce the heat to medium. Add the peppers and cook for about two minutes. Then add the onions and cook for a further two minutes.
Return the meat to the pan and stir well with the vegetables.
Add 2 tablespoons of soy sauce, 2 teaspoons of rice vinegar, ½ teaspoon of brown sugar, and some more black pepper.
Dissolve 1 tablespoon of cornflour in ¼ cup (60 ml) of cold water, mix thoroughly, then add to the stir-fry.
Finally, add the remaining vegetables: garlic, ginger and Poblano pepper. Stir well and cook for a further 3–4 minutes.
Serve with freshly cut scallions and enjoy!